A New System of Domestic Cookery

Another way.

Leave out the anchovies and gravy, and do as above, with a little salt, and catsup, or not, as you like. Many prefer the flavour of the lobster and salt only.

Shrimp Sauce.

If not picked at home, pour a little water over to wash, and put t h e m to butter melted thick and smooth: give t h e m one boil, and add the juice of lemon.

Anchovy Sauce.

Chop one or two without washing: put to some Hour and butter, and a little drop of w a t e r : stir it over the fire till it boil once or twice. W h e n t h e anchovies are good, they will be dissolved; and t h e colour will be better than by the usual way.

Fish Sauce without Butter.

Simmer very gently a quarter of a pint of vinegar, half a pint of water (which m u s t not be hard) with an onion, half a handful of horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half ateaspoonful of black pipper. W h e n the onion is quite tender, chop it small with two anchovies: and set the whole on the fire to boil for a few minutes, with a spoonful of catsup. Mean time, have ready and well beaten the yelks of three fresh e g g s : strain; m i x in the liquor by degrees with t h e m ; and when well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire, that the eggs may not curdle. D o not boil, only let the sauce be hot enough to give the thickness of melted butter.