Fish Sauce. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

One pound of anchovies, stripped from the salt, and rinsed in a little port wine
a quarter of an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
twelve cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two races of ginger sliced ↝ Ginger root, raw [Vegetables and Vegetable Products]
a small onion or shalot ↝ Onions, raw [Vegetables and Vegetable Products]
a small sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
a quart of port wine
half a pint of vinegar ↝ Vinegar [Mustard and other condiments]

For inferior sort

a pint of port wine
the wine strained that the anchovies were rinsed in ↝ Wine, rice [Wine]

For serving

two spoonfuls to a quarter of pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Put the anchovies, mace, cloves, ginger, onion or shalot, thyme, and winter savory into a quart of port wine and half a pint of vinegar.
Stew them over a slow fire covered close.
Strain the liquor through a hair sieve.
Cover it till cold, and put it in dry bottles.
When used, shake it up.
Take two spoonfuls to a quarter of pound of butter; if not thick enough add a little flour.

Original Text

Fish Sauce. No. 1.

One pound of anchovies, stripped from the salt, and rinsed in a little port wine, a quarter of an ounce of mace, twelve cloves, two races of ginger sliced, a small onion or shalot, a small sprig of thyme, and winter savory, put into a quart of port wine, and half a pint of vinegar. Stew them over a slow fire covered close; strain the liquor through a hair sieve, cover it till cold, and put it in dry bottles. By adding a pint of port wine and the wine strained that the anchovies were rinsed in you may make an inferior sort. When used, shake it up: take two spoonfuls to a quarter of pound of butter; if not thick enough add a little flour.

Notes

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