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TURTLE SAUCE (to serve with Calf's Head)

Thicken a pint of beef or veal gravy with a tea-spoonful of brown thickening, and flavour it with two table-spoonfuls of turtle store sauce and half a tea-spoonful of the essence of anchovy. Let it boil, and it will be ready for serving. If the store sauce is not at hand, mince a shallot finely, and put it into the thickened gravy with half a tea-spoonful of essence of anchovy, three or four leaves of fresh basil, the strained juice and thinly-cut rind of half a lemon, a pinch of cayenne, and a glassful of sherry. Simmer the sauce gently for a few minutes till it is pleasantly flavoured, strain through a fine sieve, and it will be ready for serving. Time to simmer the sauce, five or six minutes. Sufficient for eight or nine people.