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An Excellent White Fish Sauce

(Sauces.) - (The Lady's Own Cookery Book)

An anchovy, a glass of white wine, a bit of horseradish, two or three

blades of mace, an onion stuck with cloves, a piece of lemon-peel, two

eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large

piece of butter, with some flour mixed well in it; keep stirring it till

it boils; add a little ketchup, and a small dessert spoonful of the

juice of a lemon, and stir it the whole time to prevent curdling. Serve

up hot.

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