t
will be good many years.

_Fish Sauce._ No. 14.

Take twenty-four large anchovies, bones and all, ten or twelve shalots,
a handful of horseradish, four blades of mace, one quart of Rhenish, or
any white wine, one pint of water, one lemon cut in slices, half a pint
of anchovy liquor, one pint of claret, twelve cloves, half a
tea-spoonful of cayenne pepper: boil them till reduced to a quart;
strain off and bottle the liquor. Two spoonfuls will be sufficient to
one pound of butter.

_Fish Sauce._ No. 15.

A spoonful of red wine, and the same of anchovy liquor, put into melted
butter.

_An excellent white Fish Sauce._

An anchovy, a glass of white wine, a bit of horseradish, two or three
blades of mace, an onion stuck with cloves, a piece of lemon-peel, two
eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large
piece of butter, with some flour mixed well in it; keep stirring it till
it boils; add a little ketchup, and a small dessert spoonful of the
juice of a lemon, and stir it the whole time to prevent curdling. Serve
up hot.

_Another._

Take eight spoonfuls of white wine, three of vinegar, one of soy or
ketchup, three anchovies, one onion, a few sweet-herbs, a little mace,
cloves, and white pepper; let it stew gently till it is reduced to six
spoonfuls; then strain it off, and add half a pound of fresh butter
rolled in a little flour, and six spoonfuls of cream. Let it boil after
the cream and butter are added.

_White Sauce, with Capers and Anchovies, for any White Fish._

Put a bit of butter, about the size of an egg, rolled in flour, into a
stewpan; dilute it with a large wine glass of veal broth, two anchovies,
cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly,
till it is of the proper consistency.

_Fish Stock._

Put into a pot a scate, cut in pieces, with turnips, carrots, thyme,
parsley, and onion. Cut in pieces an eel or two, and some flounders; put
them into a stewpan with a piece of butter; stew them down till they go
to pieces; put them to your scate; boil the whole well, and strain it
off.

_Forcemeat Balls, for Sauces._

To make forcemeat balls for soups, without grease, commonly called
_quenelles_, soak the crumb of two penny rolls in milk for about half an
hour; take it out, and squeeze out the milk; put the bread into a
stewpan, with a little white sauce, made of veal jelly, a little butter,
flour, and cream, seasoned, a spoonful o