Fish Sauce No 14 Recipe

Take twenty-four large anchovies, bones and all, ten or twelve shalots,

a handful of horseradish, four blades of mace, one quart of Rhenish, or

any white wine, one pint of water, one lemon cut in slices, half a pint

of anchovy liquor, one pint of claret, twelve cloves, half a

tea-spoonful of cayenne pepper: boil them till reduced to a quart;

strain off and bottle the liquor. Two spoonfuls will be sufficient to

one pound of butter.

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