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Garlic Sauce

Blanch two cloves of garlic in boiling water twice. Dry them, and pound them in a mortar with a salt-spoonful of salt, half a salt-spoonful of pepper, and a piece of butter the size of a small egg. When quite smooth, press the mixture through a coarse sieve, and stir it into half a pint of good melted butter. Add the juice of a lemon. Time, twenty minutes to prepare. There will be sufficient for three-quarters of a pint of sauce. Probable cost, 5d.