butter, mix smooth, and season with cayenne; then add the meat of the tail, cut in very small dice, and let the sauce heat up, but not boil. A little essence of anchovy, or catsup, and spices may be added; also cream, heated first. Crab sauce the same way.
Oyster Sauce.
Do not open them till ready to make the sauce, then save all the liquor; put it and the oysters into a small saucepan, and scald them; lift them out on a sieve with a spoon with holes in it; let the liquor settle, and pour all but the sediment into good melted butter; beard the oysters, put them into a saucepan, and pour the butter over them; let it nearly boil, then stand by the side of the fire till they are tender, for boiling makes them hard. When ready, stir in a little cream.—A very little mace, lemon peel, and a tea-spoonful of oyster catsup, or essence of anchovy, may be added.
Anchovy Sauce.
Bone and pound 3 anchovies, with a piece of butter, and stir into thick melted butter. Add cayenne, soy, essence of anchovy, mustard, horse-radish or vinegar.
Shrimp and Cockle Sauce.
Shell and wash carefully, put them into thick melted butter, let it boil, and then stand covered two minutes.
Roe Sauce.
Boil 2 or 3 soft roes, take off all the filaments which hang about them, bruise in a mortar with the yolk of an egg, and stir them in thin parsley, or fennel, and butter; add pepper, salt, and a small spoonful of walnut pickle.
Dutch Fish Sauce.
Boil equal quantities of water and vinegar, season with pepper and salt, and thicken with beaten yolk of egg; stir the egg in, but do not boil, or it will curdle.
