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Sauce Anchovois

Bone and pound the anchovies. Add them, with the clove of garlic, to half a pint of good melted butter, prepared with one ounce of butter, half an ounce of flour, and half a pint of fishstock made from the bones of the soles; boil for six minutes, and strain before serving.

Fish sauce is always better if it is made from fish-stock.