Anchovy Sauce

Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English drawn butter.

Plain Sauce Hollandaise

Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon.

English Drawn Butter

3 tablespoonfuls of butter
1/2 pint of boiling water
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 dash of pepper

Rub two tablespoonfuls of butter and the flour together, add the boiling water, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoonful of butter and it is ready for use. It must not be boiled after the last butter is added.

Sauces

The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed.

Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. Ifthe yolks of eggs are added, omit one tablespoonful of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, alittle mace, and a suspicion of curry.

Brown sauce may be simply seasoned with salt and pepper, flavored and colored with kitchen bouquet. Spanish sauce should also be flavored with mushrooms, or ifyou can afford it, a truffle, a little chopped ham, a tablespoonful ofchives, shallot and garlic. Water sauce, drawn butter and simple sauce Hollandaise, when they are served with fish, must be flavored with a dash of tarragon vinegar, salt and pepper.