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Anchovy Sauce

Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter. Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeezo of lemon.--Mrs. S. T.