on-peel. Stew all these well together;
strain and put in a large spoonful of port wine, a little cayenne pepper
and butter, and flour it to thicken.

_Dutch Sauce._

Put into a saucepan some vinegar and water with a piece of butter;
thicken it with the yolks of two eggs; squeeze into it the juice of a
lemon, and strain it through a sieve.

_Dutch Sauce for Fish._

Slice a little horseradish, and put it into a quarter of a pint of
water, with five or six anchovies, half a handful of white peppercorns,
a small onion, half a bay-leaf, and a very little lemon peel, cut as
thin as possible. Let it boil a quarter of an hour; then strain and
thicken with flour and butter and the yolk of an egg. Add a little elder
vinegar, and then squeeze it through a tamis. It must not boil after
being strained, or it will curdle.

_Dutch Sauce for Meat or Fish._

Put two or three table-spoonfuls of water, as many of vinegar, and as
many of broth, into a saucepan, with a piece of butter; thicken it with
the yolks of two eggs. If for fish, add four anchovies; if not, leave
them out. Squeeze into it the juice of a lemon, and strain it through a
sieve.

_Dutch Sauce for Trout._

Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter
of a pound of butter, the yolks of five eggs, and a little salt. Set it
on the fire, and keep continually stirring. When thick enough, work it
well that you may refine it; pass it through a sieve; season with a
little cayenne pepper, and serve up.

_Egg Sauce._

Take two or three eggs, or more if you like, and boil them hard; chop
the whites first and then the yolks with them, and put them into melted
butter.

_The Exquisite._

Put a little cullis into a stewpan, with a piece of butter the size of a
walnut rolled in twice as much flour, salt, and large pepper, the yolks
of two eggs, three or four shalots cut small, and thicken it over the
fire. This sauce, which should be very thick, is to be spread over meat
or fish, which is afterwards covered with finely grated bread, and
browned with a hot salamander.

_Fish Sauce._ No. 1.

One pound of anchovies, stripped from the salt, and rinsed in a little
port wine, a quarter of an ounce of mace, twelve cloves, two races of
ginger sliced, a small onion or shalot, a small sprig of thyme, and
winter savory, put into a quart of port wine, and half a pint of
vinegar. Stew them over a slow fire covered close; strain the liquor
th