Those most commonly used are soy and anchovy, merely mixed from the cruets into melted butter by each individual of the company; the butter, when brought to table in a prepared state, should be made as follows:-

For Anchovy Sauce, the foundation should be some of the fish stock or gravy which has been already made and kept in the house for future use. Take two or three anchovies, scrape, but do not wash them, and boil them along with a minced shalot in some of the gravy, until they are soft enough to be pounded to a paste. Then strain the gravy and thicken it with the body of the fish, after having removed the heads, tails, and bones. When that is done, put it, for about a quarter of an hour, in the stew-pan along with a glass of red wine, a squeeze of lemon, and the necessary quantity of butter.

The common mode is, to chop three anchovies, melt a quarter of a pound of butter in a teacupful of the water in which the fish is boiled, add a spoonful of vinegar, and a little flour. Stir it well over the fire until it is quite thick.

Or:- Not unfrequently two or three spoonfuls of the prepared essence of anchovy are put into the melted butter, seasoned with a little cayenne pepper.

The savory store sauces for fish, as prepared and sold in the shops, are all to a certain degree agreeable to some palates, but anchovy and soy seem the prevailing sort for fish.