The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

of port wine, a gill of mountain, half a pint of fine walnut ketchup, twelve anchovies with the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, a flavour of cayenne, three ounces of scraped horse-radish, three blades of mace, and two tea-spoonfuls of made mustard. Boil it all gently, till the rawness goes off, and put it into small bottles for use. Cork them very close and seal the top.--Or chop two dozen of anchovies not washed, and ten shalots, and scrape three spoonfuls of horseradish. Then add ten blades of mace, twelve cloves, two sliced lemons, half a pint of anchovy liquor, a quart of hock or Rhenish wine, and a pint of water. Boil it down to a quart, and strain it off. When cold, add three large spoonfuls of walnut ketchup, and put the sauce into small bottles well corked.--To make fish sauce without butter, simmer very gently a quarter of a pint of vinegar, and half a pint of soft water, with an onion. Add four cloves, and two blades of mace, slightly bruised, and half a tea-spoonful of black pepper. When the onion is quite tender, chop it small with two anchovies, and set the whole on the fire to boil for a few minutes, with a spoonful of ketchup. Prepare in the mean time the yolks of three fresh eggs, well beaten and strained, and mix the liquor with them by degrees. When all are well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, to toss the sauce to and fro in, and shake the saucepan over the fire, that the eggs may not curdle. Do not let it boil, only make the sauce hot enough to give it the thickness of melted butter.--Fish sauce a la Craster, is made in the following manner. Thicken a quarter of a pound of butter with flour, and brown it. Add a pound of the best anchovies cut small, six blades of pounded mace, ten cloves, forty