Black Butter

This butter is used for eggs, brains or fish. Put four ounces of butter in an omelet pan over a slow fire, and when it falls after raising, skim it off, and set it again on the fire; as soon as it is black, but not burned, season it with salt and mignonette. Strain it through a fine strainer over the eggs, etc. Throw a dash of vinegar in a hot pan, and pour it over the eggs through a fine strainer.