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Blonde Fish Sauce

Put three table-spoonfuls of white stock into a stewpan, and stew the following ingredients for half an hour over a slow fire:--An onion cut small, two mushrooms, a sprig of parsley, a lemon very thinly sliced, and a glass of white wine. When nearly stewed, add by degrees a cupful of melted butter and the yolks of three eggs well beaten; keep stirring the pan over the fire for four or five minutes, but do not allow the contents to boil. Strain through a sieve, and use it for any kind of fish. Probable cost, 10d.