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Devonshire Sauce

(Sauces.) - (The Lady's Own Cookery Book)







Cut any quantity of young walnuts into small pieces; sprinkle a little

salt on them; next day, pound them in a mortar and squeeze the juice

through a coarse thin cloth, such as is used for cheese. To a pint of

juice add a pound of anchovies, and boil them slowly till the anchovies

are dissolved. Strain it; add half a pint of white wine vinegar, half an

ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a

quarter of an hour, and, when cold, rack it off and bottle it. A quarter

of a pint of vinegar put to the dregs that have been strained off, and

well boiled up, makes an excellent seasoning for the cook's use in

hashes, fish sauce, &c.











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