; pound
them, and rub them through the back of a hair sieve, dry them
thoroughly, and put them into the mortar again, with as much flour as
will convert them into a paste; roll this paste out several times, and
lastly, flour it, and roll it out the thickness of half a crown, and
cut it into pieces about one inch square; lay them in a Dutch oven,
where they will dry so gently as not to get burned; turn them every
half hour, and when they begin to dry, crumble them. They will take
about four hours to dry. Pound them, sift them, and put them into dry
bottles; cork and seal them.

Three dozen of natives require seven ounces and a half of flour to
make them into a paste weighing eleven ounces, which, when dried, is
reduced to six and a half ounces. To make half a pint of sauce, put
one ounce of butter into a stewpan with three drachms of oyster
powder, and six tablespoonfuls of milk; set it on a slow fire, stir it
till it boils, and season it with salt. As a sauce, it is excellent
for fish, fowls, or rump steaks. Sprinkled on bread and butter, it
makes a good sandwich.

2221. Anchovy Butter.

Scrape the skin from a dozen fine anchovies, take the flesh from the
bones, pound it smooth in a mortar; rub through a hair sieve, put the
anchovies into the mortar with three-quarters of a pound of fresh
butter, a small quantity of cayenne, and a saltspoonful of grated
nutmeg and mace; beat together until thoroughly blended. If to serve
cold, mould the butter in small shapes, and turn it out. For
preservation, press the butter into jars, and keep cool.

2222. Lobster Butter.

Lobster Butter is made in the same manner as anchovy butter. A mixture
of anchovy butter and lobster butter is considered excellent.

2223. Liver Sauce for Fish.

Boil the liver of the fish, and pound it in a mortar with a little
flour, stir it into some broth, or some of the liquor the fish was
boiled in, or melted butter, with some chopped parsley, a few grains
of cayenne, and a little essence of anchovy, soy, or ketchup;--give
the whole a boil up, and rub it through a sieve; a little lemon juice,
or lemon cut in dice, may be added, if liked.

2224. Sauce for Fish.

Twenty-four anchovies, chopped; ten shalots; two ounces of
horseradish, scraped; four blades of mace; one lemon, sliced; twelve
cloves; one quarter of an ounce of black pepper, whole; one gill of
the anchovy l