To thicken Butter for Peas, &c.
Put two or three spoonfuls of water in a saucepan, sufficient to cover the bottom. When it boils, put half a pound of butter; when it is melted, take off the saucepan, and shake it round a good while, 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.