Anchovy Sauce.—(No. 270.)
Pound three anchovies in a mortar with a little bit of butter; rub it through a double hair-sieve with the back of a wooden spoon, and stir it into almost half a pint of melted butter ([No. 256]); or stir in a table-spoonful of essence of anchovy, [No. 433]. To the above, many cooks add lemon-juice and Cayenne.
Obs. Foreigners make this sauce with good brown sauce ([No. 329]), or white sauce ([No. 364]); instead of melted butter, add to it catchup, soy, and some of their flavoured vinegars, (as elder or tarragon), pepper and fine spice, sweet herbs, capers, eschalots, &c. They serve it with most roasted meats.
N.B. Keep your anchovies well covered; first tie down your jar with bladder moistened with vinegar, and then wiped dry; tie leather over that: when you open a jar, moisten the bladder, and it will come off easily; as soon as you have taken out the fish, replace the coverings; the air soon rusts and spoils anchovies. See [No. 433], &c.
Garlic Sauce.—(No. 272.)
Pound two cloves of garlic with a piece of fresh butter, about as big as a nutmeg; rub it through a double hair-sieve, and stir it into half a pint of melted butter, or beef gravy or make it with garlic vinegar, Nos. [400], [401], and [402].
Lemon Sauce.—(No. 273.)
Pare a lemon, and cut it into slices twice as thick as a half-crown piece; divide these into dice, and put them into a quarter of a pint of melted butter, [No. 256].
Obs.—Some cooks mince a bit of the lemon-peel (pared very thin) very fine, and add it to the above.