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BROWN BUTTER SAUCE (for boiled Skate and other fish)

Dissolve two ounces of butter in a saucepan, and stir it till it is brown without burning. Add two table-spoonfuls of tarragon vinegar, four table-spoonfuls of good brown sauce, a table-spoonful of Harvey or Worcester sauce, a tea-spoonful of bruised capers, and half a tea-spoonful of anchovy. Stir the sauce over the fire till it boils, and serve it poured over the fish.