Fish Sauce. No. 9.

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 (6)

For the base

To every pint of walnut liquor put one pound of anchovies
To every pint of walnut liquor put one pound of anchovies

For the seasoning

To a quart of the liquor put one pint of vinegar
To a quart of the liquor put one pint of vinegar ↝ Vinegar [Mustard and other condiments]
a quarter of an ounce of a mixture of cloves, mace, allspice, and long pepper ↝ Garlic, raw [Vegetables and Vegetable Products]
and a dozen shalots

Instructions (6)

Boil the anchovies in walnut liquor until quite dissolved.
Strain off the liquor.
To a quart of the strained liquor, add one pint of vinegar, a quarter of an ounce of a mixture of cloves, mace, allspice, and long pepper, and a dozen shalots.
Boil again until the ingredients are very tender.
Strain off the liquor.
Bottle the liquor for use.

Original Text

Fish Sauce. No. 9.

To every pint of walnut liquor put one pound of anchovies; boil them till quite dissolved, and strain off the liquor. To a quart of the liquor put one pint of vinegar, a quarter of an ounce of a mixture of cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again till they are very tender; strain off the liquor, and bottle it for use. This is an excellent sauce.

[195]

Notes

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