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Naples Sauce for Fish

Put into an enamelled saucepan one-eighth of a pint of freshly boiled shrimps from which the shells have been removed, and with them a large anchovy, freed entirely from skin and bone, two shallots finely minced, a dessert-spoonful of bruised capers, and three dessert-spoonful of strained lemon-juice: a little piece of garlic not larger than a small pea can also be put in if the flavour is liked. Stir over the fire for six or seven minutes, pour in a quarter of a pint of good stock, and add a small pinch of cayenne and half a blade of mace. Simmer gently for a quarter of an hour, thicken the sauce with a piece of butter, the size of a large egg, rolled thickly in flour, and boil ten minutes longer. Strain the sauce, adding another dessert-spoonful of lemon-juice; make it as hot as possible without letting it boil, then draw it from the fire, and stir in a quarter of a pint of thick cream. Serve at once. Time, three-quarters of an hour to prepare. Probable cost, 10d. Sufficient for half a dozen persons.