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Another Excellent Receipt.
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A Fine Fish Sauce.
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To Recover Anchovies(Sauces.) - (The Lady's Own Cookery Book)
When anchovies have, through the loss of the pickle, become rusty or
decayed, put two pounds of saltpetre to a gallon of water, and boil it
till reduced to a fourth part, continuing to skim it as it rises; then
add a quarter of an ounce of crystal tartar; mix these, and stir them
well. Take away the spoiled fish, put them together lightly, and pour in
the new pickle, mixed with a pint of good old pickle, and stop them up
close for twenty-four days. When you open them again, cover them with
fine beaten bay salt; let them remain about four days; and, as you take
them out for use, cover them carefully down.
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