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White Sauce for Fish

Mince two anchovies, and put them into a delicately clean saucepan with a glassful of light wine, a glassful of vinegar, and an onion stuck with one clove. Simmer all gently together till the anchovies are dissolved, then strain the liquor. Mix a dessert-spoonful of flour smoothly with a slice of fresh butter in a saucepan; cook thoroughly, then add a quarter of a pint of milk or cream. Stir the sauce over a gentle fire for a few minutes till it thickens, lift it from the fire, and add the strained liquor. Or, mix half an ounce of butter in a saucepan with an ounce of flour; stir in half a pint of cream or milk, two table-spoonfuls of mushroom ketchup, a tea-spoonful of essence of anchovy, and a little cayenne. Stir the sauce over the fire for a minute or two, and serve.