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Another Excellent Receipt.
A Fine Sauce For Steaks.
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Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
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Savory Herb Powder.
English Egg Sauce.
Fish Sauce No 13(Sauces.) - (The Lady's Own Cookery Book)
Take two quarts of claret or port, a pint, or more, to your taste, of
the best vinegar, which should be tart, one pound of anchovies unwashed,
the pickle of them and all, half an ounce of mace, half a quarter of an
ounce of cloves, six or eight races of ginger, a good piece of
horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a
bunch of winter savory and thyme, and three or four onions, a piece of
garlic, and one shalot. Stew all these over a slow fire for an hour;
then strain the liquor through a coarse sieve, and bottle it. You may
stew the ingredients over again with more wine and vinegar for present
use. When you use it, it must be put into the saucepan with the butter,
instead of water, and melt it together. If you keep it close stopped, it
will be good many years.
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