Fish Sauce Without Butter

Simmer very gently a pint of vinegar with half a pint of soft water, an onion, half a handful of scraped horseradish, and the following spices lightly bruised - four cloves, two blades of mace, and half a teaspoonful of black pepper. When the onion is quite tender take it out, and chop it small, with two anchovies, and set the whole again on the fire to boil for a few minutes, adding a spoonful of ketchup. Have ready well beaten the yolks of three eggs; strain; then mix the liquor by degrees with them; when well mixed set the saucepan over a gentle fire; toss the sauce to and fro from the saucepan into a bason you will hold in your hand, and shake the pan over the fire; do not let it boil. The sauce should be of the consistency of melted butter.

Lobster-Sauce

Pound the spawn and two anchovies, pour on them a little gravy, add a small bit of butter; when pounded very fine rub it through a hair-sieve, and cover it till it is wanted. Break the lobster carefully, cut all the flesh into dice, but not too small; dilute some of your prepared spawn in some melted butter, and if you have no anchovies to pound with it, you may now add two tea-spoonfuls of essence of anchovies, a little salt, and cayenne pepper, two spoonfuls of double cream, and mix it all well before you add the meat to it. Let it simmer on the fire taking care it does not boil. A squeeze of lemon may be added. It should look very red and smooth.

Oyster-Sauce

Beard three dozen good-sized oysters; put them in a stew-pan with their own liquor, six ounces of butter, and a tablespoonful of flour. Let them just boil one minute all together, then add a teacupful of cream. Season with pepper, salt, the squeeze of a lemon, and a very little cayenne.

Sauce For Carp

Put half a pint of Lisbon wine in a small stew-pan, to which add a little minced parsley, thyme, and a small onion, four anchovies, the liver of the fish, two spoonfuls of vinegar and one of ketchup. Let them boil ten minutes; then put in three spoonfuls of gravy, a quarter of a pound of butter and a little flour; set it on the fire again and keep stirring till it is ready to boil; then strain it through a hair-sieve. This is also good for mullets, etc.

Sauce Hollandaise (A Real Dutch Receipt)

The yolks of six eggs beat up with a very little flour and about the size of half a nutmeg of butter; add a little pepper and salt, and a blade of mace, two tablespoonfuls of vinegar, and four of water. Put it on the fire and stir all the time till it just begins to boil; then take it off, and put in a good lump of butter; stir it well together, always going round the same way. It should never be put on the fire again, and therefore should not be made till the fish is ready to serve. All boiled fish is good with this sauce. The quantity here given is sufficient for six people.

Dutch Sauce

Boil some sliced horseradish, a blade of mace, and two anchovies in some good stock; strain, and thicken it with the yolks of four eggs well beaten and mixed.