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Sardine Sauce

Take eight sardines, and remove the bones. Make a butter sauce ready, with water or broth, of the ordinary thickness. In this boil the bones of the fish, a bay-leaf, and a finely-minced shallot, adding some pepper, nutmeg, or mace, and a little lemon-juice. When the sauce is properly flavoured, strain it, and add to it the fish chopped small.