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A FISH SAUCE WITHOUT BUTTER

(Sauces.) - (The Jewish Manual)







Put on, in a small saucepan, a cup of water, well flavored with
vinegar, an onion chopped fine, a little rasped horse-radish, pepper,
and two or three cloves, and a couple of anchovies cut small, when it
has boiled, stir carefully in the beaten yolks of two eggs, and let it
thicken, until of the consistency of melted butter.











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