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Lobster Sauce, Mock

When lobster butter is in the house, lobster sauce may be easily made, and a little boiled turbot or sole, torn into flakes, may be used as a substitute for the lobster meat. If there is neither lobster butter nor cold fish, boil a thick fleshy sole. Take the meat from the bones while it is still warm, and when nearly cold smear it over with anchovy paste, or the essence of shrimps. Cut it into small pieces, stir them into the required quantity of melted butter, and when this is heated through, serve immediately. Time, three or four minutes to heat the sauce. Probable cost, 6d. per half-pint. Sufficient for five or six persons.