Add two tablespoonfuls of tarragon vinegar to an English drawn butter.


HORSERADISH SAUCE

Make an English drawn butter, and, just at serving time, add a half
cupful of freshly grated horseradish. If you are obliged to use that
preserved in vinegar, press it perfectly dry before using it.


CREAM OR WHITE SAUCE

2 tablespoonfuls of butter
1/2 pint of milk
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper

Rub the butter and flour together, add the milk cold and stir until
boiling; add the pepper and salt and it is ready for use.


BROWN BUTTER SAUCE

6 tablespoonfuls of butter
1 teaspoonful of mushroom catsup
1 tablespoonful of vinegar
4 tablespoonfuls of stock