266. Fennel Sauce.—This is a sauce principally used for boiled mackerel. Make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel; it is usually served in a boat.
267. Egg Sauce is generally served with salt-fish or haddock. Boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice, put them into a stewpan, with three parts of a pint of melted butter, add an ounce more fresh butter, with a little pepper and salt; keep the stewpan moving round over the fire until the whole is very hot, and serve in a boat.
268. Shrimp Sauce.—Make the same quantity of melted butter as before, to which add three tablespoonfuls of essence of shrimps, but omitting the salt; add half a pint of picked shrimps, and serve in a boat. If no essence of shrimps, some anchovy sauce may be served with shrimps in it as a substitute.
269. Shrimp Sauce is also very good as follows: Pound half a pint of shrimps, skins and all, in a mortar, and boil them ten minutes in half a pint of water; pass the liquor through a hair sieve into a stewpan, and add a piece of butter the size of two walnuts, with which you have mixed a good teaspoonful of flour, stir it round over the fire until upon the point of boiling; if too thick, add a little more water; season with a little cayenne, and a teaspoonful of essence of anchovies; serve very hot; a few picked shrimps might also be served in it.
270. Caper Sauce.—Put twelve tablespoonfuls of melted butter into a stewpan, place it on the fire, and when on the point of boiling, add two ounces of fresh butter and one tablespoonful of capers; shake the stewpan round over the fire until the butter is melted, add a little pepper and salt, and serve where directed.