Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.—Mrs. S. T.
Fish Sauce.
3 tablespoonfuls butter.
1 wineglassful vinegar.
2 wineglassfuls tomato or mushroom catsup.
Pepper, salt, and mustard to the taste. Stew till well mixed.—Mrs. J. D.
Anchovy Sauce.
Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter.
Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeeze of lemon.—Mrs. S. T.
Horseradish Sauce.