Anchovy Sauce


Melt two ounces of butter in a stew-pan, mix to it one and a half ounces of fine flour, then add half a pint of boiling water; season with a dust of cayenne pepper, a pinch of salt, six or eight drops of lemon juice, a dessertspoonful of essence of anchovy, and four or five drops of carmine; stir all together till it boils, then add half a gill of cream, tammy and use.