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Oysters, Sauce of, Mock

Cut three anchovies into small pieces, and put them into a stewpan with a quarter of a pint of water, half a blade of mace, half a dozen peppercorns, and two cloves. Simmer very gently until the anchovies are dissolved, then strain the liquor, thicken it with a little flour and butter, and mix with it enough milk or cream to make up half a pint. Serve very hot. Or, stir a tea-spoonful of anchovy essence into half a pint of white sauce; season with pepper and nutmeg, and serve hot. Time, half an hour. Probable cost, 6d. Sufficient for five or six persons.