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Sauce for Roast Meat

A good sauce for roast meat may be made in ten minutes, with a quarter of a pint of water, the juice of a lemon strained, a sprig of parsley chopped fine, an ounce and a half of butter, all seasoned with white pepper and salt. Set the whole over the fire in a glazed sauce-pan and keep it there until it is just ready to boil; then serve. This may be varied by adding two tablespoonfuls of nasturtiums or capers. It may also be made with white vinegar, in place of the lemon; or the flavoring may be used with the gravy sauce usually served with the meat.