An excellent Fish-sauce for short Voyages

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Yield: 1.0 quart
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

twenty-four anchovies
ten shallots, cut fine ↝ Shallots, raw [Vegetables and Vegetable Products]
a handful of scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a quarter of an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
a quart of white wine ↝ Wine, white [Wine]
a pint of water ↝ Water, tap [Tap water]
the same quantity of red wine ↝ Wine, red [Wine]
a lemon cut into slices ↝ Lemon, raw [Citrus fruits]
half a pint of anchovy liquor
twelve cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the same number of pepper-corns ↝ Corn, raw [Corn]

For serving

a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of butter, rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Bone the anchovies and chop them very small.
Put to them the shallots, horse-radish, mace, white wine, water, red wine, lemon slices, anchovy liquor, cloves, and pepper-corns.
Boil them together until the mixture reduces to a quart.
Strain the mixture off.
Keep the sauce in a cold, dry place.

Serving suggestions

Two spoonfuls of the sauce are sufficient for a pound of butter.
It is a good sauce for boiled fowls and many other dishes.
It can be used in place of gravy by thinning it with hot water and thickening it with a piece of butter rolled in flour.

Original Text

An excellent Fish-sauce for short Voyages.
TAKE twenty-four anchovies, bone them, and then chop them very small. Put to them ten shallots, cut fine, a handful of scraped horse-radish, a quarter of an ounce of mace, a quart of white wine; a pint of water, and the same quantity of red wine; a lemon cut into slices, half a pint of anchovy liquor, twelve cloves, and the same number of pepper-corns. Boil them together till it comes to a quart, then strain it off, and keep it in a cold dry place. Two spoonfuls of it will be sufficient for a pound of butter. It is a pretty sauce for boiled fowls, and many other things, or in the room of gravy, lowering it with hot water, and thickening it with a piece of butter, rolled in flour.

Notes

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