Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/68

 pick them off, and pound them exceedingly fine in a marble mortar, and put them into half a pound of good melted butter, then take the meat out of the lobster, pull it in bits, and put it in your butter, with a meat spoonful of lemon pickle, and the same of walnut catsup, a slice of lemon, one or two slices of horse-radish, a little beaten mace, salt and cayenne to your taste; boil them one minute, then take out the horse-radish and lemon, and serve it up in your sauce boat.

N. B. If you cannot get lobsters, you may make shrimp, cockle, or muscle sauce, the same way; if there can be no shell fish got, you then may add two anchovies cut small, a spoonful of walnut liquor, a large onion stuck with cloves—strain and put it in the sauce boat.

your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fresh fish; the next day boil it; when it is enough take off the skin, pull it in fleaks [sic] into your dish, then pour egg sauce over it, or parsnips boiled and beat fine, with butter and cream; send it to the table on a water plate, for it will soon grow cold.

the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt—add red wine and water enough for gravy, set it on a quick fire and reduce it