Blanch three dozen oysters, take away their beards, and put them, with their liquor, into a stewpan, with half a blade of mace, two cloves, and six peppercorns; place them over the fire, and directly they boil add half an ounce of butter, with which you have mixed half a tablespoonful of flour; shake the stewpan round over the fire two or three minutes, then add a little essence of anchovies; take out the spices, and serve; this sauce is full of flavour, and very simple. If too thick add a little milk.
No. 70. Muscle Sauce.
Proceed exactly the same as for oyster sauce, only using the liquor of muscle (see No. 341), but not the beards, instead of oysters, and serving muscle in the sauce; four dozen would be about the number required.
No. 71. Melted Butter.
Mix a quarter of a pound of butter in a stewpan, with two tablespoonfuls of flour, without putting it upon the fire; then add a pint and a half of cold water, place it upon the fire, keep stirring until upon the point of boiling, but do not let it boil; season with a tablespoonful of vinegar, and a teaspoonful of salt, and the eighth of one of pepper; pass it through a tammie into a basin, then add two ounces more of fresh butter; keep stirring till the butter is melted; it is then ready for use where required.
No. 72. Anchovy Sauce.
Make the same quantity of melted butter as directed in the last, but finish it with four good tablespoonfuls of essence of anchovies; there should be little or no salt in the melted butter.
No. 73. Shrimp Sauce.
Make the melted butter as for the last, but finish with three tablespoonfuls of the essence of shrimps, and serve half a pint of picked shrimps in the boat with it. If no essence of shrimps, the anchovy sauce may be served with shrimps in it as a substitute.