Tartar Sauce

What survives here is an ingredient list with the method lost, and the scanned text has garbled at least one quantity. Read it as a hot butter sauce rather than the cold mayonnaise-based tartare most cooks expect.

• The garbled measurement"1, 14 teaspoon salt" is most likely an OCR failure for 1/4 teaspoon salt, though the stray digits could also conceal "1 1/4". Nothing else in the short list settles it.
• No method is givenThe instructions did not survive on this page. A butter-lemon-Worcestershire combination of this kind is usually handled by creaming the butter soft and working in the salt, lemon juice and Worcestershire a little at a time, then spreading it over hot broiled fish or steak to melt at the table.
• This is not tartar sauce as now understoodModern tartare is mayonnaise with chopped pickle, capers and onion, served cold. What is listed here is closer to a maitre d'hotel butter.
• Worcestershire has changedWorcestershire -- A tablespoon in a third of a cup of butter is assertive by current standards; start with two teaspoons and taste.
• Butter and saltThe 1/3 cup is roughly 5 1/3 tablespoons, or 75 g. We do not know what butter was intended; if you use modern salted butter, consider dropping the added salt and seasoning at the end.