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English cookbook, 1799
Page 22
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To Make Quin's Fish Sauce Take a quart of Walnut Pickle, put to it six anchovies with mace, cloves, and whole pepper, six bay-leaves, and six shalots; boil them altogether till the anchovies are dissolved. When cold put in half a pint of red wine and bottle it up. When you use it give it a shake Two spoonsful of this to a little rich melted Butter make good sauce. To make Quin's Sauce annother Way - Take two handsful of scraped horseradish, four cloves of garlic. the rinds of a lemon cut in thin slices; put these into a saucepan, with a quart of the best white wine vinegar and twelve anchovies chopped small. Stew them gently half an hour, then strain and squeeze them quite dry. Put the Liquor into a saucepan with a quart of red wine, and just give it a boil. have ready in an earthen pot, a dozen cloves, a large nutmeg cut in peices, six large blades of mace, five or six peices of white ginger, and half an ounce of white pepper corns; pour the liquor boiling hot over them; when cold bottle it up with the spices and keep it dry - Two tablespoonsful of this with one of walnut catchup, and some good melted Butter, make excellent fish sauce. you may add a little scraped horseradish if you please
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To Make Quin's Fish Sauce Take a quart of Walnut Pickle, put to it six anchovies with mace, cloves, and whole pepper, six bay-leaves, and six shalots; boil them altogether till the anchovies are dissolved. When cold put in half a pint of red wine and bottle it up. When you use it give it a shake Two spoonsful of this to a little rich melted Butter make good sauce. To make Quin's Sauce annother Way - Take two handsful of scraped horseradish, four cloves of garlic. the rinds of a lemon cut in thin slices; put these into a saucepan, with a quart of the best white wine vinegar and twelve anchovies chopped small. Stew them gently half an hour, then strain and squeeze them quite dry. Put the Liquor into a saucepan with a quart of red wine, and just give it a boil. have ready in an earthen pot, a dozen cloves, a large nutmeg cut in peices, six large blades of mace, five or six peices of white ginger, and half an ounce of white pepper corns; pour the liquor boiling hot over them; when cold bottle it up with the spices and keep it dry - Two tablespoonsful of this with one of walnut catchup, and some good melted Butter, make excellent fish sauce. you may add a little scraped horseradish if you please
Szathmary Culinary Manuscripts and Cookbooks
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