The Art of Cookery Made Easy and Refined

cayenne pepper. Let it simmer five minutes and skim it. N. B. In place of the above the following method may be adopted:--Instead of cutting the meat of the lobster into pieces, it may be pounded in a marble mortar, then rubbed through a tamis cloth, and the pulp put with the other ingredients when the sauce is to be made. [See _Anchovie Essence for Fish Sauce_.] _Oyster Sauce for Fish._ BLANCH the oysters, strain them, and preserve their liquor; then wash and beard them, drain, and put them into a stewpan; then add fresh butter and the oyster liquor free from sediment, some flour and water to thicken it, season to the palate with lemon juice, anchovie liquor, a little cayenne pepper, a spoonful of ketchup if approved, and a bit of lemon peel. When it boils skim it, and let it simmer five minutes. N. B. Muscles and cockles may be done in like manner. _Shrimp Sauce for Fish._ BOIL live shrimps in salt and water for three minutes, then pick, wash, and drain them dry; after which add fresh butter, water, anchovie liquor, lemon juice, cayenne pepper, and flour and water to make it of a sufficient thickness. Put the ingredients over a fire, and when it boils skim it, and let the shrimps simmer for five minutes. Or it may be made thus:--When the shrimps are picked, wash the shells, drain them dry, put them into a stewpan, add a little water, and boil them ten minutes; then strain the liquor to the butter (as above) instead of the water, which will make it of a better flavour. The bodies of lobsters, also, when picked, may be done in like manner for lobster sauce. _Dutch Sauce for Fish._ BOIL for five minutes, with a gill and a half of vinegar, a little scraped horseradish; then strain it, and when it is cold add to it the yolks of two raw eggs, a quarter of a pound of fresh butter, a dessert spoonful of flour and water, and a little salt. Whisk the ingredients over a fire