with paprika, add two cupfuls of tarragon vinegar, and let stand
for two weeks. Strain, and serve with fish.

[Page 28]
JERSEY SAUCE

Brown four tablespoonfuls of flour in butter, add two cupfuls of
brown stock and cook until thick, stirring constantly. Season with
salt, pepper, and Worcestershire.

LEMON SAUCE--I

Melt half a cupful of butter and add to it the juice of a large
lemon. When very hot take from the fire and pour over the well-beaten
yolks of two eggs.

LEMON SAUCE--II

Prepare a pint of Drawn-Butter Sauce according to directions previously
given, season with salt, pepper, grated nutmeg, and lemon-juice,
and add half a cupful of melted butter.

LIVOURNAISE SAUCE

Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks
of two eggs, well beaten. Add slowly half a cupful of olive-oil and
two tablespoonfuls of vinegar. Season with pepper, grated nutmeg,
and minced parsley. Serve very cold.

LOBSTER SAUCE--I