Fish Sauce No 1 Recipe

One pound of anchovies, stripped from the salt, and rinsed in a little

port wine, a quarter of an ounce of mace, twelve cloves, two races of

ginger sliced, a small onion or shalot, a small sprig of thyme, and

winter savory, put into a quart of port wine, and half a pint of

vinegar. Stew them over a slow fire covered close; strain the liquor

through a hair sieve, cover it till cold, and put it in dry bottles. By

adding a pint of port wine and the wine strained that the anchovies were

rinsed in you may make an inferior sort. When used, shake it up: take

two spoonfuls to a quarter of pound of butter; if not thick enough add a

little flour.

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