A very fine Fish Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a pint of fine port wine
one gill of mountain ↝ Mountain yam, hawaii, raw [Vegetables and Vegetable Products]
half a pint of walnut catsup that is fine
twelve anchovies
the liquor that belongs to them
one gill of walnut pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
the rind and juice of a large lemon ↝ Lemon, raw [Citrus fruits]
four or five shalots
Cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
three ounces of scraped horseradish ↝ Horseradish [Mustard and other condiments]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two teaspoonfuls of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]

Instructions (3)

Put into a very nice tin saucepan, a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is fine, twelve anchovies, and the liquor that belongs to them, one gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, Cayenne to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard.
Boil gently, till the rawness go off, then put it in small bottles for use.
Cork very close, and seal the top.

Original Text

A very fine Fish Sauce.

Put into a very nice tin saucepan, a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is fine, twelve anchovies, and the liquor that belongs to them, one gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, Cayenne to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil gently, till the rawness go off, then put it in small bottles for use.

Cork very close, and seal the top.

Notes

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