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Anchovy Sauce

Take three or four filleted anchovies, and beat them in a mortar with three ounces of butter. Put this anchovy butter into a stewpan with a wineglassful of water, two teaspoonfuls of vinegar and a tablespoonful of flour previously rubbed down smooth with water. Stir over the fire until it thickens, and then rub it through a coarse hair-sieve.