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Anchovy Sauce for Beef

Wash four anchovies lightly and dry them well, then remove the bones, and cut the flesh into small pieces. Dredge some flour thickly over these, and fry them in a little butter over a gentle fire for five or six minutes. Pour half a pint of stock broth over them, and salt and pepper if required, and an inch or two of cucumber cut into dice. Simmer the sauce gently, and before sending to table stir into it a teaspoonful of bruised capers. Time to simmer, twenty minutes. Probable cost, 6d. Sufficient for five or six persons.