made Plain and Eafy. 119 
Sato little pieces; ftew it all together, and give it a boil. If you 
would have your fauce very rich, let one half be rich beef-gra¬ 
vy, and the other half melted butter with the lobfter ; but the 
gravy, I think, takes away the fweetnefs of the butter and 
lobfter, and the fine flavour of the fifh. 
T0 make fir imp-fauce . 
TAKE a pint of beef-gravy, and half a pint of fhrimps, 
thicken it with a good piece of butter rolled in Sour. Let the 
gravy be well feafoned, and let it boil. 
To make oyfter-fauce* 
TAKE half a pint of large oyfters, liquor and all'; put them 
into a fauce-pan, with two or three blades of mace, and twelve 
whole pepper-corns ; let them fimrner over a flow fire, till the 
oyfters are fine and plump, then carefully with a fork take out 
the oyfters from the liquor and fpice, and let the liquor boil 
five or fix minutes ; then ftrain the liquor, wafh out the 
fauce-pan clean, and put the oyfters and liquor in the fauce-pan 
again, with half a pint of gravy, and half a pound of butter 
juft rolled in a little flour. You may put in two fpoonfuls of 
white wine, keep it ftirring till the fauce boils, and all the 
butter is melted. 
To make anchovy-fauce. 
TAKE a pint of gravy, put in an anchovy, take a quarter 
of a pound of butter rolled in a little flour, and ftir all together 
till it boils. You may add a little juice of a lemon, catchup r 
red wine, and walnut-liquor, juft as you pleafe. 
Plain butter melted thick, with a fpoonful of walnut-pickle, 
or catchup, is good fauce, or anchovy : in fhort you may put as 
many things as you fancy into fauce; all other fauce for fifh you 
have in the Lent chapter* 
T0 drefs a brace of carp « 
FIRST knock the carp on the head, fave all the blood you 
can, fcale it, and then gut it; wafh the carp in a pint of red 
wine, and the rows; have fome water boiling, with a handful 
of fait, a little horfe-raddifli, and a bundle of fweet-herbs; put 
In your carp, and boil it foftly. When it is boiled, drain it well 
over the hot water; in the mean time ftrain the wine through a 
fieve, put it and the blood into a fauce-pan with a pint of good 
l 4 gravy. 
