FISH SAUCE, TO KEEP A YEAR.

Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them together till reduced to a quart, then strain it off into a bottle for use Two spoonsful will be sufficient for a pound of butter.