Though simple, it is nevertheless a very useful and agreeable sauce when properly made.

So far from this being usually the case, it is too generally left to assistants to prepare, as an insignificant matter; the result is therefore seldom satisfactory.

When a large quantity of butter sauce is required, put four ounces of fresh butter into a middle-sized stew-pan, with some grated nutmeg and minionette pepper; to these add four ounces of sifted flour, knead the whole well together, and moisten with a pint of cold spring water; stir the sauce on the fire till it boils, and after having kept it gently boiling for twenty minutes (observing that it be not thicker than the consistency of common white sauce), proceed to mix in one pound and a half of sweet fresh butter, taking care to stir the sauce quickly the whole time of the operation.
Should it appear to turn oily, add now and then a spoonful of cold spring water; finish with the juice of half a lemon, and salt to palate; then pass the sauce through a tammy into a large _bain-marie_ for use." We have quoted the recipe of the late M.Francatelli in full, as we believe it is necessary to refer to some very great authority in order to knock out the prejudice from the minds of many who think that they not only can themselves cook, but teach others, but who are bound in the chains of prejudice and tradition which, too often, in the most simple recipes, lead them to follow in the footsteps of their grandmothers.
Real butter sauce can be made as follows, on a small scale:--Take a claret-glass of water, and about a small teaspoonful of flour mixed with rather more than the same quantity of butter, and mix this in the water over the fire till it is of the consistency of very thin gruel.

If it is thicker than this, add a little more water.

Now take any quantity of butter, and gradually dissolve as much as you can in this thin gruel, adding say half an ounce at a time, till the sauce becomes a rich oily compound.