Dutch Sauce For Fish Recipe

Slice a little horseradish, and put it into a quarter of a pint of

water, with five or six anchovies, half a handful of white peppercorns,

a small onion, half a bay-leaf, and a very little lemon peel, cut as

thin as possible. Let it boil a quarter of an hour; then strain and

thicken with flour and butter and the yolk of an egg. Add a little elder

vinegar, and then squeeze it through a tamis. It must not boil after

being strained, or it will curdle.

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