Fish Sauce to keep the whole Year

Method

You must take twenty-four Anchovies, chop them, Bones and all, put to them ten Shallots cut small, a Handful of scraped Horse-reddish, a quarter of an Ounce of Mace, a Quart of White Wine, a Pint of Water, one Lemon cut into Slices, Half a Pint of Anchovy-liquor, a Pint of Red Wine, twelve Cloves, twelve Pepper Corns; boil them together till it comes to a Quart; strain it off, cover it close, and keep it in a cool dry Place. two Spoonfuls will be sufficient for a Pound of Butter.

It is a pretty Sauce either for boiled Fowl, Veal, &c. or in the room of Gravy, lowering it with hot Water, and thicken it with a Piece of Butter rolled in Flour.