Anchovy Sauce.
6 anchovies.
A teacupful drawn butter.
A wineglass pale Sherry.
Soak the anchovies in cold water two hours; pull them to pieces, and simmer in just enough water to cover them for half an hour. Strain the liquor into the drawn butter (No. 3), boil a minute, add the wine; heat gradually to a boil, and stew five minutes longer. You may substitute two teaspoonfuls of anchovy paste for the little fish themselves.
Serve with boiled fish.