Shrimp Sauce

Shell a quarter pint of shrimps, pick them clean, wash them, and put them into half a pint of good melted butter.

Observations

Some stew the heads and shells of the shrimps, with or without two blades of bruised mace, for a quarter of an hour in four tablespoons-fid of water, and strain off the liquor to melt the butter with, or add two teaspoonsful of essence of anchovy to it.

Crab Sauce

This is prepared in the same way as the former sauce, but is very seldom sent to table in this country, lobster sauce being almost universally preferred, and will be, until John Bull is so raving mad for variety as to fancy every change must be charming.