Fish Sauce. No. 13.

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.
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

two quarts of claret or port
a pint, or more, to your taste, of the best vinegar, which should be tart ↝ Vinegar [Mustard and other condiments]
one pound of anchovies unwashed, the pickle of them and all
half an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
half a quarter of an ounce of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
six or eight races of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a good piece of horseradish ↝ Horseradish [Mustard and other condiments]
a spoonful of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
half the peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
a bunch of winter savory and thyme
three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
one shalot

Instructions (5)

Stew all these over a slow fire for an hour.
Then strain the liquor through a coarse sieve, and bottle it.
You may stew the ingredients over again with more wine and vinegar for present use.
When you use it, it must be put into the saucepan with the butter, instead of water, and melt it together.
If you keep it close stopped, it will be good many years.

Original Text

Fish Sauce. No. 13.

Take two quarts of claret or port, a pint, or more, to your taste, of the best vinegar, which should be tart, one pound of anchovies unwashed, the pickle of them and all, half an ounce of mace, half a quarter of an ounce of cloves, six or eight races of ginger, a good piece of horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a bunch of winter savory and thyme, and three or four onions, a piece of garlic, and one shalot. Stew all these over a slow fire for an hour; then strain the liquor through a coarse sieve, and bottle it. You may stew the ingredients over again with more wine and vinegar for present use. When you use it, it must be put into the saucepan with the butter, instead of water, and melt it together. If you keep it close stopped, it will be good many years.

Notes

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