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Anchovy Sauce

Take six anchovies, cut off their heads, and wash them well, then let them boil gently in a quarter of a pint of water until they are dissolved. Strain the liquid, and add to it a pint of melted butter, cayenne and nutmeg to taste, and two table-spoonfuls of port wine. Serve with the fish. The sauce should be poured over boiled fish and round fried fish. Time to boil, half an hour. Sufficient for a large-sized dish of fish. Probable cost, 8d., exclusive of the wine.