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Fish Sauce No 11

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

Boil a piece or two of horseradish in gravy; put into it a bit of mace

and lemon-peel; add a little anchovy, either before or after it has been

boiled; thicken with cream, and add a spoonful of elderberry vinegar:

let the acid be the last thing for fear of curdling it. If you have no

gravy, ketchup and water is a good substitute.

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