Fish Sauce (No. 425)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Two wine-glasses of port
two of walnut pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
four of mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
half a dozen anchovies, pounded
the like number of eschalots sliced and pounded
a table-spoonful of soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
half a drachm of Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
No. 425.

Instructions (4)

Let them simmer gently for ten minutes.
Strain it.
When cold, put it into bottles.
Well corked, and sealed over, it will keep for a considerable time.

Original Text

Fish Sauce.—(No. 425.)

Two wine-glasses of port, and two of walnut pickle, four of mushroom catchup, half a dozen anchovies, pounded, the like number of eschalots sliced and pounded, a table-spoonful of soy, and half a drachm of Cayenne pepper; let them simmer gently for ten minutes; strain it, and when cold, put it into bottles; well corked, and sealed over, it will keep for a considerable time.

Obs.—This is commonly called Quin’s sauce, and was given to me by a very sagacious sauce-maker.

Notes

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