, but
send it up in a boat.

_Obs._ In French cookery-books this is called "melted butter, English
fashion;" and, with the addition of a slice of lemon cut into dice, a
little allspice and vinegar, "Dutch sauce."

N.B. To preserve parsley through the winter: in May, June, or July, take
fine fresh-gathered sprigs; pick, and wash them clean; set on a stew-pan
half full of water; put a little salt in it; boil, and skim it clean,
and then put in the parsley, and let it boil for a couple of minutes;
take it out, and lay it on a sieve before the fire, that it may be dried
as quick as possible; put it by in a tin box, and keep it in a dry
place: when you want it, lay it in a basin, and cover it with warm water
a few minutes before you use it.

_Gooseberry Sauce._--(No. 263.)

Top and tail them close with a pair of scissors, and scald half a pint
of green gooseberries; drain them on a hair-sieve, and put them into
half a pint of melted butter, No. 256.

Some add grated ginger and lemon-peel, and the French, minced fennel;
others send up the gooseberries whole or mashed, without any butter, &c.

_Chervil, Basil, Tarragon, Burnet, Cress, and Butter._--(No. 264.)

This is the first time that chervil, which has so long been a favourite
with the sagacious French cook, has been introduced into an English
book. Its flavour is a strong concentration of the combined taste of
parsley and fennel, but more aromatic and agreeable than either; and is
an excellent sauce with boiled poultry or fish. Prepare it, &c. as we
have directed for parsley and butter, No. 261.

_Fennel and Butter for Mackerel, &c._--(No. 265.)

Is prepared in the same manner as we have just described in No. 261.

_Obs._ For mackerel sauce, or boiled soles, &c., some people take equal
parts of fennel and parsley; others add a sprig of mint, or a couple of
young onions minced very fine.

_Mackerel-roe Sauce._--(No. 266.)

Boil the roes of mackerel (soft roes are best); bruise them with a spoon
with the yelk of an egg, beat up with a very little pepper and salt, and
some fennel and parsley boiled and chopped very fine, mixed with almost
half a pint of thin melted butter. See No. 256.

Mushroom catchup, walnut pickle, or soy may be added.

_Egg Sauce._--(No. 267.)

This agreeable accompaniment to roasted poultry, or salted fish, is made
by putting three eggs into boiling water, and boiling them for about
twelve minutes, when they will be hard; pu