of vinegar, and salt and pepper
to season. Add two quarts of cold water, bring to the boil, and
cool before using.

XI

Four quarts of water, one onion, one slice of carrot, two tablespoonfuls
of salt, one tablespoonful of pepper, two cloves, one tablespoonful
of vinegar, the juice of half a lemon, and a bouquet of sweet herbs.
Boil for an hour before putting in the fish.

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ONE HUNDRED SIMPLE FISH SAUCES

ADMIRAL SAUCE

Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce. Reheat, season with salt and pepper and
lemon-juice. Serve hot.

ALBERT SAUCE

Boil three chopped shallots with a tablespoonful of butter and
one-fourth cupful of vinegar. Add one cupful of freshly grated
horseradish, half a cupful of white stock and one cupful of Veloute
Sauce. Boil until thick, rub through a sieve, reheat, add the yolks
of three eggs beaten with a cupful of cream, two tablespoonfuls
of butter in small bits, and a little minced parsley.

ALLEMANDE SAUCE--I

Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
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pepper to season, and a teaspoonful of minced parsley. Simmer for
an hour and strain. Thicken with a teaspoonful of flour, rubbed
smooth in a little cold stock or water, take from the fire, and
add the yolks of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and add a tablespoonful
of butter.

ALLEMANDE SAUCE--II

Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Beat the yolks of three eggs and add the sauce gradually
to the eggs, beating constantly. Strain, add the juice of half a
lemon and a tablespoonful of butter. Serve hot.

ANCHOVY BUTTER

Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.

ANCHOVY BUTTER SAUCE

Prepare a pint of Brown Sauce according to directions elsewhere
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given and season with melted butter, lemon-juice, and anchovy
essence.

ANCHOVY SAUCE--I

Stir two tablespoonfuls of anchovy essence into one cupful of melted
butter. Season with cayenne and powdere