Mix together 1½ glasses sherry, 1 wineglass of strong tarragon vinegar, 12 cleaned sprats, a little pepper, ½ grated nutmeg, several whole cloves, a piece of horseradish, the zest of a lemon, and 2–3 sliced parsley roots. Place on top of the stove, boil until the sprats are cooked through, and rub through a fine sieve. Pour into a bottle, cool, and cork tightly. When preparing a strong sauce for fish, duck, capon, wild fowl, pork kidneys, lamb patties, pâté, etc., simply boil 1 spoon fried flour with 1½ spoons butter and dilute with 2 glasses bouillon and 1–2 spoons of this essence, according to taste. A little caramelized sugar may be added, then bring the sauce to a boil, strain, and pour over the dish.