Take a very fresh fish, and an hour before cooking rub a good handful
of salt on it, then boil it as before, dish it without a napkin, and
have ready the following sauce:--put a pint and a half of melted butter
into a stewpan, then have ready prepared three tablespoonfuls of capers,
and two of gherkins, with a little boiled spinach pounded in a mortar
with four ounces of fresh butter, and passed through a hair sieve, and
when the melted butter is nearly boiling stir it quickly into it; finish
it with a little essence of anchovy, a little cayenne pepper, and a
little sugar, and pour over the fish when ready to serve. The butter
requires to lay upon ice until quite hard.