OYSTER SAUCE--II

Cook two dozen oysters in their liquor with a little water, butter,
white and red pepper, and grated nutmeg. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
the yolks of two eggs well beaten, the juice of a lemon, and two
tablespoonfuls of butter. Serve with boiled fish.

PARSLEY SAUCE--I

Prepare a Drawn-Butter Sauce according to directions previously
given, add half a cupful of fine minced parsley, and season with
lemon-juice.

PARSLEY SAUCE--II

Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of butter
and flour cooked together. Season with salt,
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pepper, and grated nutmeg, take from the fire, add the yolks of
two eggs beaten with a little vinegar, three tablespoonfuls of
butter in small bits, and a little minced parsley.

PARSLEY AND LEMON SAUCE

Squeeze the juice out of a lemon, remove the seeds, and chop the
pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of butter and flour, add the