Fish Sauce, To Keep A Year

Recipe Ingredients

24		Anchovies - chopped
10		Shallots - chopped
1		Horseradish - scraped
4		Mace
1		White wine
1		Anchovy liquor
1		Claret
12		Cloves
12		Peppercorns

Recipe Instructions

Chop twenty-four anchovies, bones and all, ten shallots..., a handful of scraped horse-radish, four blades of mace, 1 quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves and twelve peppercorns; boil them together until reduced to a quart; strain and bottle for use. Two spoonfuls will be sufficient for a pound of butter.

Source:
Mrs. Porter's New Southern Cookery Book (1871)

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