258. - Fennel Sauce

This is a sauce principally used for boiled mackerel. Make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel; it is usually served in a boat.

259. - Butter Of Anchovies

To make this butter you must have young anchovies. Take them out of the pickle and wash them well. Take off the bones and head, and then pound them in a mortar with fresh butter, till very fine J rub this through a hair sieve. Put this butter when made, into a pot well covered, to use when wanted; observe, however, that it soon becomes rank.

260. - Egg Sauce

Is generally served with salt fish or haddock. Boil six eggs ten minutes; let them get cold; then cut them in pieces about the size of dice; put them into a stewpan with three parts of a pint of melted or drawn butter; add an ounce more fresh butter, with a little pepper and salt; keep the stewpan moving round over the fire until the whole is very hot, and serve in a boat.

261. - Caper Sauce for Fish

Take some melted butter, into which throw a small bit of glaze, and when the sauce is in a state of readiness throw into it some choice capers, salt and pepper, and a spoonful of essence of anchovies.

262. - New Lobster Sauce

If you use the solid flesh for salad, pound the soft part and shell together (in a mortar) very fine, which put into a stewpan, covered with a pint of boiling water; place it over the fire to simmer for ten minutes, then pass the liquor through a hair sieve into a basin; put three ounces of butter into a stewpan. into which rub (cold) a good tablespoonful of flour, add the liquor from the lobster, place it upon the fire, stirring until the point of boiling; season with a little cayenne, and add a piece of anchovy butter, the size of a walnut; or, if any red spawn is in the lobster, mix it with butter, as in the last, and add it, with the juice of half a lemon, just before serving. An anchovy pounded with the lobster-shells would be an improvement, and part of the flesh of the lobster might be served in the sauce.

263. - Lobster Sauce A La Creme

Cut a small lobster into slices the size of half-crown pieces, which put into a stewpan; pound the soft and white parts with an ounce of butter, and rub it through a sieve; pour ten spoonfuls of melted butter, and two of cream, over the slices in the stewpan, add half a blade of mace, a saltspoonful of salt, a quarter ditto of pepper, and a little cayenne; warm gently, and when upon the point of boiling, add the butter and two tablespoonfuls of thick cream; shake round over the fire until quite hot, when it is ready to serve.

264. - Lobster Sauce Simplified

Put the slices of lobster into a stew-pan, with ten tablespoonfuls of milk; add a little pepper, salt, cayenne, two cloves, and half a blade of mace; set it upon the fire, and when on the point of boiling, add a piece of butter the size of two walnuts, with which you have mixed a little flour; shake round over the fire, and when getting rather thick, add two spoonfuls of cream, if at hand, and serve very hot.