hile, till
very smooth.

_Caper Sauce._

Chop half of the capers, and the rest put in whole; chop also a little
parsley very fine, with a little bread grated very fine, and add salt:
put these into smooth melted butter.

_Carp Sauce._

One pint of Lisbon wine, with a small quantity of mace, cloves, and
cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not
scraped, and a slice or two of onion; let the whole boil about a quarter
of an hour, and, when cold, mix as much flour with the sauce as will
make it of a proper thickness. Set it over the stove; keep it stirred
till it boils. Just before you serve up, put in a quarter of a pint of
cream, more or less according to the thickness of your sauce.

Boil the carp in as much water as will cover them, with some wine, a
little vinegar, and slices of lemon and onion.

_Another._

Four large anchovies, eight spoonfuls of white wine, four of vinegar,
two onions, whole, a nutmeg quartered, some mace, whole pepper, two or
three cloves; boil it nearly half away, then strain it off, thicken it
with butter and flour, and three spoonfuls of thick cream; the sauce
should not be too thick.

_Light brown Sauce for Carp._

To the blood of the carp put thyme, parsley, onions, and anchovies; chop
all these small, and put them together in a saucepan. Add half a pint of
white wine, a quarter of a pint of elder vinegar, and a little tarragon
vinegar: mix all these together, set the pan on the fire, and boil till
it is almost dry. Mix some melted butter with the sauce, and pour it on
the fish, being plain boiled.

_Sauce for Carp and Tench._

Boil a pint of strong gravy drawn from beef, with three or four
anchovies, a small bit of lemon-peel and horseradish, a little mushroom
ketchup, and a great deal of black pepper. When boiled enough, strain it
off, and when it is cold take off all the fat. Then add nearly half a
pound of butter, well mixed with flour, to make it of a proper
thickness. When it boils, add a cupful of red wine and a little
lemon-juice.

_White Sauce for Carp._

Boil half a pint of white wine, a quarter of a pint of elder vinegar, a
little tarragon vinegar, half a pint of water, a bunch of sweet-herbs,
an onion stuck with cloves, and some mace, till the goodness is out of
the ingredients. Thicken with melted butter, the yolk of an egg beat,
and a quarter of a pint of good cream.

_Dutch Sauce for Carp or Tench._

Take six fine