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Fish Sauce No 12

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

Take a quarter of a pint of gravy, well boiled with a bit of onion,

lemon-peel, and horseradish, four or five cloves, a blade of mace, and a

spoonful of ketchup; boil it till it is reduced to four or five

spoonfuls; then strain it off, and put to it four or five spoonfuls of

cream; thicken it with butter, and put in a spoonful of elder vinegar or

lemon-juice: anchovies are sometimes added.

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