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Carp, Sauce For

Dissolve about one ounce of butter in a saucepan, and stir into it very smoothly a dessert-spoonful of flour, a little gravy, a cupful of good cream, and two anchovies chopped finely. Let it boil, stir it well, then add a table-spoonful of soy, season with salt, and, just before serving, squeeze the juice of a lemon into the sauce.