The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

when upon the point of boiling, add two ounces of fresh butter and three tablespoonfuls of capers; shake the stewpan round over the fire until the butter is melted, add a little pepper and salt, and serve where directed. No. 68. _Lobster Sauce._ Put twelve tablespoonfuls of melted butter into a stewpan, cut, a middling sized hen lobster into dice, make a quarter of a pound of lobster butter with the spawn, as directed (No. 77); when the melted butter is upon the point of boiling, add the lobster butter, stir the sauce round over the fire, until the butter is melted; season with a little essence of anchovy, the juice of half a lemon and a quarter of a saltspoonful of cayenne, pass it through a tammie into another stewpan, then add the flesh of the lobster. When hot, it is ready to serve where directed. This sauce must be quite red, if no red in the lobster use live spawn. No. 69. _Oyster Sauce._ Mix three ounces of butter in a stewpan with two ounces of flour; then blanch and beard three dozen oysters, as directed (No. 342); put the oysters into another stewpan, and the beards and liquor to the other ingredients, with a pint and a half of milk, a teaspoonful of salt, half a saltspoonful of cayenne pepper, two cloves, half a blade of mace, and six peppercorns; place it over the fire, keep stirring, and boil it ten minutes; then add a tablespoonful of essence of anchovies, and one of Harvey sauce; then pass it through a tammie over the oysters; make the whole very hot, without boiling, when ready to serve. _Another method._ Put a pint and a half of white sauce (No. 7) into a stewpan, with the juice and beards of three dozen oysters, as above, six peppercorns, two cloves, half a blade of mace; boil it ten minutes, then add a spoonful of essence of anchovies, a little cayenne pepper, and salt if required; pass it through a tammie over the oysters, as before. _A plainer method._ Blanch three dozen