t them into cold water till
you want them. This will make the yelks firmer, and prevent their
surface turning black, and you can cut them much neater: use only two of
the whites; cut the whites into small dice, the yelks into bits about a
quarter of an inch square; put them into a sauce-boat; pour to them half
a pint of melted butter, and stir them together.

_Obs._ The melted butter for egg sauce need not be made quite so thick
as No. 256. If you are for superlative egg sauce, pound the yelks of a
couple of eggs, and rub them with the melted butter to thicken it.

N.B. Some cooks garnish salt fish with hard-boiled eggs cut in half.

_Plum-pudding Sauce._--(No. 269.)

A glass of sherry, half a glass of brandy (or "cherry-bounce"), or
Curacoa (No. 474), or essence of punch (Nos. 471 and 479), and two
tea-spoonfuls of pounded lump sugar (a very little grated lemon-peel is
sometimes added), in a quarter of a pint of thick melted butter: grate
nutmeg on the top.

See Pudding Catchup, No. 446.

_Anchovy Sauce._--(No. 270.)

Pound three anchovies in a mortar with a little bit of butter; rub it
through a double hair-sieve with the back of a wooden spoon, and stir it
into almost half a pint of melted butter (No. 256); or stir in a
table-spoonful of essence of anchovy, No. 433. To the above, many cooks
add lemon-juice and Cayenne.

_Obs._ Foreigners make this sauce with good brown sauce (No. 329), or
white sauce (No. 364); instead of melted butter, add to it catchup, soy,
and some of their flavoured vinegars, (as elder or tarragon), pepper and
fine spice, sweet herbs, capers, eschalots, &c. They serve it with most
roasted meats.

N.B. Keep your anchovies well covered; first tie down your jar with
bladder moistened with vinegar, and then wiped dry; tie leather over
that: when you open a jar, moisten the bladder, and it will come off
easily; as soon as you have taken out the fish, replace the coverings;
the air soon rusts and spoils anchovies. See No. 433, &c.

_Garlic Sauce._--(No. 272.)

Pound two cloves of garlic with a piece of fresh butter, about as big as
a nutmeg; rub it through a double hair-sieve, and stir it into half a
pint of melted butter, or beef gravy or make it with garlic vinegar,
Nos. 400, 401, and 402.

_Lemon Sauce._--(No. 273.)

Pare a lemon, and cut it into slices twice as thick as a half-crown
piece; divide these into dice, and put them into a quarter of a pint of
melted butter, No.