Fish Sauce. No. 2.

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 11 days ago
Not a recipe: No

Ingredients (12)

a pint of red wine ↝ Wine, red [Wine]
twelve anchovies
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a nutmeg sliced ↝ Oil, nutmeg butter [Fats and Oils]
as much beaten pepper as will lie upon a half-crown ↝ Spices, pepper, black [Spices and Herbs]
a bit of horseradish sliced ↝ Horseradish [Mustard and other condiments]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a gill of vinegar ↝ Vinegar [Mustard and other condiments]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]

Instructions (2)

Simmer these all together until the anchovies are dissolved; then strain it off, and, when cold, bottle it up close.
Shake the bottle up when you use it; take two table-spoonfuls to a quarter of a pound of butter, without flour and water, and let it boil.

Original Text

Fish Sauce. No. 2.

Take a pint of red wine, twelve anchovies, one onion, four cloves, a nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a bit of horseradish sliced, a little thyme, and parsley, a blade of mace, a gill of vinegar, two bay-leaves. Simmer these all together until the anchovies are dissolved; then strain it off, and, when cold, bottle it up close. Shake the bottle up when you use it; take two table-spoonfuls to a quarter of a pound of butter, without flour and water, and let it boil.

Notes

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