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Meat or Fish Sauces

1 tablespoonful flour, 2 tablespoonfuls butter, 2 cupfuls milk, 1 head celery.

Cut celery into pieces two inches long and boil in salted water for an hour. Mix smoothly flour, butter, and milk, stir until boiling; add the celery pulp, season with salt and pepper and a little mace; let it boil quickly for two minutes. Strain.

Anchovy Sauce.

Bone 4 anchovies and bruise in a mortar to a smooth paste; stir them in a drawn-butter sauce, simmer five minutes, or stir in 2 teaspoonfuls essence of anchovy. A little cayenne is an improvement.