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Classic
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page 92
and when the butter is melted, they will be done enough. This is a good sauce
for mutton also.
LOBSTER SAUCE.
BOIL a little mace, and whole pepper, long enough to take out the strong taste
of the spice; then strain it off, and melt three quarters of a pound of butter
in it. Cut the lobster in very small pieces, and stew it till it is tender.
SHRIMP SAUCE.
WASH half a pint of shrimps very clean--mince and put them in a stew-pan, with a
spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for
five minutes, and squeeze in half a lemon. Toss it up, and put it in a
sauce-boat.
OYSTER SAUCE FOR FISH.
SCALD a pint of oysters, and strain them through a sieve; then wash some more in
cold water, and take off their beards; put them in a stew-pan, and pour the
liquor over them; then add a large spoonful of anchovy liquor, half a lemon, two
blades of mace, and thicken it with butter rolled in flour. Put in half a pound
of butter, and boil it till it is melted--take out the mace and lemon, and
squeeze the lemon juice into the sauce; boil it, and stir it all the time, and
put it in a boat.
CELERY SAUCE.
WASH and pare a large bunch of celery very clean, cut it into little bits, and
boil it softly till it is tender;
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