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Classic
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page 118
which, with ten blades of mace, twelve clove; two sliced lemons, half a pint of
anchovy-liquor, a quart of hock, or Rhenish wine, and a pint of water, boil to a
quart: then strain off; and when cold, add three large spoonfuls of
walnut-ketchup, and put into small bottles well corked.
Fish Sauce without Butter.
Simmer very gently a quarter of a pint of vinegar and half a pint of water
(which must not be hard), with an onion, half a handful of horse-radish, and the
following spices lightly bruised; four cloves, two blades of mace, and half a
tea-spoonful of black pepper. When the onion is quite tender, chop it small with
two anchovies, and set the whole on the lire to boil far a few minutes, with a
spoonful of ketchup. In the mean time, have ready and well beaten, the yolks of
three fresh eggs; strain them, mix the liquor by degrees with them, and when
well mixed, set the sauce-pan over a gentle fire, keeping a bason in one hand,
into which toss the sauce to and fro, and shake the sauce-pan over the fire,
that the eggs may not curdle. Don't boil them, only let the sauce be hot enough
to give it the thickness of melted butter.
Fish Sauce -la-Craster.
Thicken a quarter of a pound of butter with flour, and brown it; then put to it
a pound of the best anchovies cut small, six blades of pounded mace, ten cloves,
forty berries of black pepper and allspice, a few small onions, a faggot of
sweet herbs (namely, savoury, thyme, basil, and knotted marjoram), and a little
parsley and sliced horse-radish: on these pour half a pint of the best sherry,
and a pint and a half of strong gravy. Simmer all gently for twenty minutes,
then strain it through a sieve, and bottle it for use: the way of using it is,
to boil some of it in the butter while melting.
An excellent substitute for Caper Sauce.
Boil slowly some parsley, to let it become a bad colour, cut, but don't chop it
fine; put it to melted butter,
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Classic
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