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Cockle Sauce

Prepare a gallon of cockles as for boiling (see the following rscipe). Set them on the fire, and when the shells open, drain the liquid from them, throw the shells away, and strain the liquid through muslin, to clear it from sand. Stir in a pint of good melted butter, and add a table-spoonful of vinegar, or the juice of a lemon, and half a tea-spoonful of white pepper. Stir the sauce over the fire for two or three minutes, but do not let it boil, and serve it with cod or haddock. Time, about twenty minutes altogether. Sufficient for four pounds of fish. Probable cost of cockles, 3d. per quart.