Let all boil gently for half an hour, add a spoonful of oil, and serve.
MAITRE D'HOTEL SAUCE .-- Maitre d'hotel sauce is simply a lump of butter mixed with some chopped parsley, a little pepper and salt, and lemon juice.
Hot sauce is often called Maitre d'hotel when chopped blanched parsley and lemon juice is added to a little white sauce.
MANGO CHUTNEY SAUCE .-- Take a couple of tablespoonfuls of Mango Chutney, moisten it with two or three tablespoonfuls of butter sauce, rub the whole through a wire sieve, and serve either hot or cold.

Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve.
MAYONNAISE SAUCE .-- This is the most delicious of all cold sauces.

It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar.

When made properly it should be of the consistency of butter in summer time.

Many women cooks labour under the delusion that it requires the addition of cream.