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 through a hair sieve, cover it till cold, and put it in dry bottles. By adding a pint of port wine and the wine strained that the anchovies were rinsed in you may make an inferior sort. When used, shake it up: take two spoonfuls to a quarter of pound of butter; if not thick enough add a little flour.
Fish Sauce. No. 2.
Take a pint of red wine, twelve anchovies, one onion, four cloves, a nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a bit of horseradish sliced, a little thyme, and parsley, a blade of mace, a gill of vinegar, two bay-leaves. Simmer these all together until the anchovies are dissolved; then strain it off, and, when cold, bottle it up close. Shake the bottle up when you use it; take two table-spoonfuls to a quarter of a pound of butter, without flour and water, and let it boil.