Cocoanut Sauce.—Fry lightly together in a stewpan two ounces of fine flour and two ounces of butter, then mix in three quarters of a pint of veal, rabbit, or chicken stock, and stir till it boils; add a quarter of a good sized grated cocoanut and a gill of cream, boil together for about ten minutes, add a pinch of salt, tammy, and use whilst hot. Linton’s Fresh Concentrated Cocoanut may be used.