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Grayling, Sauce For

Put a table-spoonful of sherry, or any white wine, into a saucepan, with one tea-spoonful of anchovy essence, the juice of half a lemon, a tea-spoonful of powdered herbs, of which two parts should be parsley and one thyme, an inch of lemon-rind, two cloves, six peppercorns, and a shallot finely minced. Shake the pan over the fire for five or six minutes; strain the gravy, and mix with it three ounces of butter, a table-spoonful of flour, and a quarter of a pint of cream, or new milk. Simmer gently, stirring all the time, until the sauce is hot, but it must not boil. Probable cost, 6d., if made with milk. Sufficient for three or four persons.