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Shrimp Sauce, for Trout, Turbot, Soles, Salmon, Etc

No. 1.--Work two ounces of butter--or more or less, according to taste--and a table-spoonful of flour to a smooth paste with a wooden spoon. Add a cupful of boiling water and a little pepper and grated nutmeg, and stir the sauce on the fire till it is on the point of boiling. Take it off the fire, add a tea-spoonful of lemon-juice, a pinch of cayenne, and salt to taste. Throw in a third of a pint of shrimps freed from the shells; let them heat three or four minutes in the sauce on the fire till they are tender, but on no account let them boil, as it will make them hard. Serve in a boat. If liked, an ounce of shrimp butter (see SHRIMP BUTTER) may be dissolved in the sauce, or a tea-spoonful of anchovy essence may be added to it. No. 2.--Take a cupful of melted butter, made partly of milk and partly of water. Stir into it a pinch of cayenne, a pinch of pounded mace, and a quarter of a pint of freshly-picked shrimps. Let them heat over the fire for three or four minutes, without boiling, and serve immediately. A little cream makes a delicate addition. Time, three minutes to simmer the sauce. Probable cost, shrimps, 2d. to 4d. per pint. Sufficient for six or seven persons.