Page:Art of Cookery 1774 edition.djvu/157

 into little pieces; stew it all together, and give it a boil. If you would have your sauce very rich, let one half be rich beef-gravy, and the other half melted butter with the lobster; but the gravy, I think, takes away the sweetnes of the butter and lobster, and the fine flavour of the fish.

TAKE a pint of beef-gravy, and half a pint of shrimps, thicken it with a good piece of butter rolled in flour. Let the gravy be well seasoned, and let it boil.

TAKE half a pint of large oysters, liquor and all; put them into a sauce-pan, with two or three blades of mace, and twelve whole pepper-corns; let them simmer over a low fire, till the oysters are fine and plump, then carefully with a fork take out the oysters from the liquor and spice, and let the liquor boil five or six minutes; then strain the liquor, wash out the sauce-pan clean, and put the oysters and liquor into the sauce-pan again, with half a pint of gravy, and half a pound of butter just rolled in a little flour. You may put in two spoonfuls of white wine, keep it stirring till the sauce boils, and all the butter is melted.

TAKE a pint of gravy, put in an anchovy, take a quarter of a pound of butter rolled in a little flour, and stir all together till it boils. You may add a little juice of a lemon, catchup, red wine, and walnut-liquor, just as you please. Plain butter melted thick, with a spoonful of walnut-pickle, or catchup, is good sauce for anchovy; in short you may put as many things as you fancy into sauce; all other sauce for fish you have in the Lent chapter.

FIRST knock the carp on the head, save all the blood you can, scale it, and then gut it; wash the carp in a pint of red wine, and the rows; have some water boiling, with a handful of salt, a little horse-raddish, and a bundle of sweet-herbs; put in your carp, and boil it softly. When it is boiled, drain it well over the hot water; in the mean time, strain the wine through a sieve, put it and the blood into a sauce-pan with a pint of good