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Fish Sauce No 6

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







Take some of the liquor in which you boil the fish; add to it mace,

anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white

wine; thicken it up with butter, as much as will serve for the fish. If

it is for salmon, put in oysters, shrimps, and cockles; take away the

liquor, and boil the whole in vinegar.











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