Fish Sauce No 6 Recipe
Take some of the liquor in which you boil the fish; add to it mace,
anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white
wine; thicken it up with butter, as much as will serve for the fish. If
it is for salmon, put in oysters, shrimps, and cockles; take away the
liquor, and boil the whole in vinegar.
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