Neapolitan anchovy sauce

Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram, garlic,
lemon juice, vinegar, cream.

Wash three anchovies in vinegar, bone and pound them in a mortar with a
teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a
teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice, a
teaspoonful of flour, half a gill of boiled cream and the bones of the fish
for which you will use this sauce. Pass through a sieve, add a clove of
garlic with a cut in it, and boil. If the fish you are using is cooked in
the oven, add a little of the liquor in which it has been cooked to the
sauce. Take out the garlic before serving. Instead of anchovies you may use
caviar, pickled tunny, or any other pickled fish.

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