Fish Sauce No 2 Recipe

Take a pint of red wine, twelve anchovies, one onion, four cloves, a

nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a

bit of horseradish sliced, a little thyme, and parsley, a blade of mace,

a gill of vinegar, two bay-leaves. Simmer these all together until the

anchovies are dissolved; then strain it off, and, when cold, bottle it

up close. Shake the bottle up when you use it; take two table-spoonfuls

to a quarter of a pound of butter, without flour and water, and let it

boil.

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