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Lemon Sauce (for Boiled Fowl)

INGREDIENTS for sufficient for a pair of butter. AVERAGE COST, 4d.

Cut the lemon into very thin slices and LEMON SAUCE. these again into very small dice. Have ready pint of melted butter, put in the lemon; let it just simmer, but not boil and pour it over the fowls.

TIME.-1 minute to simmer.

Lemon Sauce, White (for Fowls, Fricassees, &c.). - INGREDIENTS for sufficient for pair of fowls or turkeys. pint of cream, the rind and juice of 1 lemon, 1/21 teaspoonful of whole white pepper, 1 sprig of lemon thyme, 3 oz. of butter, 1 dessertspoonful of flour, 1 teacupful of white stock; salt to taste. AVERAGE COST, 1s. 8d.

Put the cream into a very clean saucepan (a lined one is best), with the lemonpeel, pepper and thyme and let these infuse for 1/2 hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it and add a thickening of butter and flour in the above proportions; stir this well in and put in the lemon-juice at the moment of serving; mix the stock with the cream and add a little salt. This sauce should not boil after the cream and stock are mixed together.

TIME.-Altogether, hour.

Note.-Where the expense of the cream is objected to, milk may be substituted for it. In this case, an additional dessertspoonful, or rather more, of flour must be added.

Lemon Sauce (for Sweet Puddings). -INGREDIENTS for sauce for large pudding. The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to taste, the yolks of 4 eggs.

AVERAGE COST, 10d.

Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice and strain it; put the butter and flour into a saucepan, stir them over the fire and when of a pale brown, add the wine, water and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. not, on any account, allow it to boil, or it will curdle and be entirely spoiled.

TIME.-Altogether, 15 minutes.

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