_Bread Sauce for Pig._

To the sauce made as directed in No. 1 add a few currants picked and
washed, and boil them in it.

_Browning for made dishes._

Beat four ounces of loaf sugar very fine: put it into an iron
frying-pan, with an ounce of butter; set it over a clear fire, mixing it
well all the time: when it begins to be frothy, the sugar is dissolving;
hold it high over the fire. When the butter and sugar is of a deep
brown, pour in a little white wine; stir it well; add a little more
wine, stirring it all the time. Put in the rind of a lemon, a little
salt, three spoonfuls of mushroom ketchup, half an ounce of whole
allspice, four shalots peeled; boil them slowly eight minutes, then pour
into a basin, cover it close, and let it stand till next day. Skim and
bottle it. A pint of white wine is the proper quantity for these
ingredients.

_Another._

Take some brown sugar, put a little water to it, set it on the fire, and
let it boil till it nearly comes to burning, but it must not quite burn,
as it would then be bitter: put some water to it, and when cold strain
it off, and put it in a bottle. When you want to give a higher colour to
gravy or sauce, you will find this very useful.

_Butter, to burn._

Put your butter into a frying-pan over a slow fire; when it is melted,
dust in some flour, and keep stirring it till it is thick and brown:
then thicken some with it.

_Butter, to clarify._

Let it slowly melt and then stand a little; and when it is poured into
pots, leave the milk, which will settle at the bottom.

_Another way._

Melt the butter, and skim it well before it is poured upon any thing.

_Plain melted Butter--very simple, but rarely well done._

Keep either a plated or tin saucepan for the sole purpose of melting
butter. Put into it a little water and a dust of flour, and shake them
together. Cut the butter in slices; as it melts, shake it one way; let
it boil up, and it will be smooth and thick.

_Another._

Mix a little flour and water out of the dredger, that it may not be
lumpy; then put in a piece of butter, set it over a quick fire; have it
on and off every instant to shake it, and it will not oil, but will
become thick and smooth.

_To thicken Butter for Peas, &c._

Put two or three spoonfuls of water in a saucepan, sufficient to cover
the bottom. When it boils, put half a pound of butter; when it is
melted, take off the saucepan, and shake it round a good w