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Colbert Sauce

Put two ounces of meat-glaze into a saucepan over the fire with one-half teacupful of stock; stir it until it has melted, then pour in one pint of the same stock and stir in slowly one ounce of butter broken into small pieces. When on the point of boiling, strain the sauce, squeeze in the juice of a lemon or two, add one tablespoonful of chopped parsley, and serve.