The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Anchovy Butter Sauce

Beat up a piece of anchovy butter the size of a small egg in one pint of good brown sauce, warm over a slow fire, and stir in the juice of half a lemon, or more, according to taste. This sauce goes well with baked fish.

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