TARRAGON SAUCE

Add two tablespoonfuls of tarragon vinegar to an English drawn butter.

HORSERADISH SAUCE

Make an English drawn butter, and, just at serving time, add a half cupful of freshly grated horseradish. If you are obliged to use that preserved in vinegar, press it perfectly dry before using it.

CREAM OR WHITE SAUCE

2 tablespoonfuls of butter
1/2 pint of milk
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper

Rub the butter and flour together, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use.