No. 225 Fish Sauce
Add one dessert-spoonful of the sauce to a quarter pint of melted butter sauce.
No. 226 Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.