Fish Sauce. No. 7.

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 13 days ago
Not a recipe: No

Ingredients (11)

a quarter of a pint of vinegar ↝ Vinegar [Mustard and other condiments]
the same of white wine ↝ Wine, white [Wine]
a quarter of an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
the same of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
six large anchovies
a stick of horseradish ↝ Horseradish [Mustard and other condiments]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a bit of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
butter for the sauce ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

boil all together over the fire
strain it off
melt your butter for the sauce

Original Text

Fish Sauce. No. 7.

Take a quarter of a pint of vinegar, the same of white wine, a quarter of an ounce of mace, the same of cloves, pepper, and six large anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit of lemon-peel; boil all together over the fire; strain it off, and melt your butter for the sauce.

Notes

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