08) answers equally well for
sauces and gravies, when it is absolutely necessary to colour them in
this manner; but where they can be made to look brown by using ketchup,
wine, browned flour, tomatoes, or any colour sauce, it is far
preferable. As, however, in cooking, so much depends on appearance,
perhaps it would be as well for the inexperienced cook to use the
artificial means (No. 108). When no browning is at hand, and you wish to
heighten the colour of your gravy, dissolve a lump of sugar in an iron
spoon over a sharp fire; when it is in a liquid state, drop it into the
sauce or gravy quite hot. Care, however, must be taken not to put in too
much, as it would impart a very disagreeable flavour.

BEURRE NOIR, or BROWNED BUTTER (a French Sauce).

374. INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley,
3 tablespoonfuls of vinegar, salt and pepper to taste.

_Mode_.--Put the butter into a fryingpan over a nice clear fire, and
when it smokes, throw in the parsley, and add the vinegar and seasoning.
Let the whole simmer for a minute or two, when it is ready to serve.
This is a very good sauce for skate.

_Time_.--1/4 hour.

CLARIFIED BUTTER.

375. Put the butter in a basin before the fire, and when it melts, stir
it round once or twice, and let it settle. Do not strain it unless
absolutely necessary, as it causes so much waste. Pour it gently off
into a clean dry jar, carefully leaving all sediment behind. Let it
cool, and carefully exclude the air by means of a bladder, or piece of
wash-leather, tied over. If the butter is salt, it may be washed before
melting, when it is to be used for sweet dishes.

MELTED BUTTER.

I.

376. INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1
wineglassful of water, salt to taste.

_Mode_.--Cut the butter up into small pieces, put it in a saucepan,
dredge over the flour, and add the water and a seasoning of salt; stir
it _one way_ constantly till the whole of the ingredients are melted and
thoroughly blended. Let it just boil, when it is ready to serve. If the
butter is to be melted with cream, use the same quantity as of water,
but omit the flour; keep stirring it, but do not allow it to boil.

_Time_.--1 minute to simmer.

_Average cost_ for this quantity, 4d.

II.

_(More Economical.)_

377. INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to
taste, 1/2 pint of water.

_Mode_.--Mix the flour and water to a smooth b