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Pike, Sauces For

Plain melted butter, brown caper sauce, Dutch sauce, piquant sauce, or anchovy sauce may all be served with pike. Or, if preferred, a sauce may be used prepared as follows. Mix a small tea-spoonful of flour with as much water as will make it into a smooth paste. Stir this into two ounces of clarified butter. Add a quarter of a pint of milk or cream and a small anchovy which has been freed from skin and bone and finely chopped. Stir the sauce over the fire until it is on the point of boiling, then add a table-spoonful of Indian soy, and a little salt and cayenne if necessary. Just before sending the sauce to table, stir into it a dessert-spoonful of strained lemon-juice. Time, five minutes to boil the sauce. Probable cost, 5d., if made with milk. Sufficient for five or six persons.