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RELISHING SAUCE (for broiled bones, Fowls, Meat, Fish, etc.)

Put into a stewpan a table-spoonful of chopped onions, with one of chilli vinegar, one of common vinegar, three of water, two of mushroom ketchup, two of Harvey's sauce, and one of anchovies; add to these a pint of melted butter, let the saucer simmer until it adheres to the back of the spoon; add half a tea-spoonful of sugar; it is then ready for use.