Fish Sauce. No. 4.
Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, sliced horseradish, and seasoning; boil these together. Strain off the liquor; put into it a bit of thickening and some butter. Draw this up together, and squeeze in a lemon. You may add shrimps or oysters. If for lobster sauce, you must cut your lobster in slices, and beat the spawn in a mortar, with a bit of lobster, to colour your sauce.