Spread some fine flour on a plate, and set it in the oven, turning it up and stirring it frequently that it may brown equally all through. Put it into a jar, cover it well, and keep it to stir into gravies to thicken and colour them. TO BROWN BUTTER. Put a lump of butter into a frying-pan, and toss it round over the fire till it becomes brown. Then dredge some browned flour over it, and stir it round with a spoon till it boils. It must be made quite smooth. You may make this into a plain sauce for fish by adding cayenne and some flavoured vinegar. PLAIN SAUCES. LOBSTER SAUCE. Boil a dozen blades of mace and half a dozen pepper-corns in about a jill and a half (or three wine-glasses) of water, till all the strength of the spice is extracted. Then strain it, and having cut three quarters of a pound of butter into little bits, melt it in this water, dredging in a little flour as you hold it over the fire to boil. Toss it round, and let it just boil up and no more. Take a cold boiled lobster,—pound the coral in a mortar adding a little sweet oil. Then stir it into the melted butter. Chop the meat of the body into very small pieces, and rub it through a cullender into the butter. Cut up the flesh of the claws and tail into dice, and stir it in. Give it another boil up, and it will be ready for table. Serve it up with fresh salmon, or any boiled fish of the best kind. Crab sauce is made in a similar manner; also prawn and shrimp sauce. ANCHOVY SAUCE. Soak eight anchovies for three or four hours, changing the water every hour. Then put them into a sauce-pan with a quart of cold water. Set them on hot coals and simmer them till they are entirely dissolved, and till the liquid is diminished two-thirds. Then strain it, stir two glasses of red wine, and add to it about half a pint of melted butter. Heat it over again, and send it to table with salmon or fresh cod. CELERY SAUCE. Take a large bunch of young celery. Wash and pare it very clean. Cut it into pieces, and boil it gently in a small quantity of water, till it is quite tender. Then add a little powdered mace and nutmeg, and a very little pepper and salt. Take a tolerably large piece of butter, roll it well in flour, and stir it into the sauce. Boil it up again, and it is ready to send to table. You may make it with cream, thus:—Prepare and boil your celery as above, adding some mace, nutmeg, a piece of butter the size of a walnut, rolled in flour; and half a pint of cream. Boil all together. Celery sauce is eaten with boiled poultry. When celery is out of season, you may use celery seed, boiled in the water which you afterwards use for the melted butter, but strained out after boiling. NASTURTIAN SAUCE. This is by many considered superior to caper sauce and is eaten with boiled mutton. It is made with the green seeds of nasturtians, pickled simply in cold vinegar.