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Fish Sauce No 9

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







To every pint of walnut liquor put one pound of anchovies; boil them

till quite dissolved, and strain off the liquor. To a quart of the

liquor put one pint of vinegar, a quarter of an ounce of a mixture of

cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again

till they are very tender; strain off the liquor, and bottle it for use.

This is an excellent sauce.











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