Anchovy Sauce.
Add to half a pint of drawn-butter sauce two tea-spoonfuls of anchovy extract, or anchovy paste.
Shrimp Sauce.
To half a pint of drawn-butter sauce add one-third of a pint of picked boiled shrimps, whole, or chopped a little. Add at last moment a few drops of lemon-juice, and a very little Cayenne pepper. Let the sauce simmer, not boil. Some add a tea-spoonful of anchovy paste; more, perhaps, prefer it without the anchovy flavor.
Shrimps are generally sold at market already boiled. If they are not boiled, throw them into salted boiling water, and boil them until they are quite red. When cold, pick off the heads, and peel off the shells. Always save a few of the shrimps whole for garnishing the dish.