Fish Sauce to keep all the Year.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Take walnuts when fit for pickling.
  2. Cut them and beat them in a marble mortar, press them and put them into a flannel bag to strain.
  3. To 1 pt. of their liquor add 1 lb. of anchovies.
  4. Let it boil till dissolved, filter it through a muslin, then boil it again.
  5. Add to it 1/2 oz. of mace and half that quantity of cloves, some whole pepper, a handful of shallots, a few cloves of garlic, also 1/2 pt. of white wine vinegar.
  6. Boil it all together till the shallots are tender.
  7. When cold, strain it and bottle it for use.
  8. Instead of one large bottle, use several smaller ones to hold 1/4 pt. each.
Original Text
Fish Sauce to keep all the Year. (Mrs. Whyte.) Take walnuts when fit for pickling. Cut them and beat them in a marble mortar, press them and put them into a flannel bag to strain. To 1 pt. of their liquor add 1 lb. of anchovies. Let it boil till dissolved, filter it through a muslin, then boil it again. Add to it ½ oz. of mace and half that quantity of cloves, some whole pepper, a handful of shallots, a few cloves of garlic, also ½ pt. of white wine vinegar. Boil it all together till the shallots are tender. When cold, strain it and bottle it for use. Instead of one large bottle, use several smaller ones to hold ¼ pt. each. 1 tablespoonful of this liquor will be sufficient to add to a common-sized boat of melted butter for a sauce.
Notes
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