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Butter Sauce with Parsley

Place in a stewpan over the fire six ounces of butter, let it melt, and remove from fire; let it settle for five minutes, pouring off the clear into another pan, warm it up, mix in a little salt and finely-chopped parsley, and serve hot in a sauceboat.

Caper Sauce (for Boiled Mutton.) Make two pints of melted butter, and stir into it two tablespoonfuls of lemon juice, four tablespoonfuls of large, capers, and two tablespoonfuls of essence of anchovy.

Caper Sauce (for Fish.) Make one pint of melted butter, into which place a small piece of glaze, and when the sauce is ready for serving stir into it two tablespoonfuls of choice capers, salt and pepper to suit the taste, also putting in one tablespoonful of essence of anchovies.