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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 76
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The Duke of Bridgewater's Fish Sauce. To a pint of walnut juice 1 lb of anchovies; boil it till they are dissolved; strain it; & put to every pint 1/4oz of cloves & as much mace; set it by till cold & clear; pour the clear off & add to it the same quantity of alegar or vinegar, Eichallot & garlic to y.r Taste; boil it again till they are tender, & when cold bottle it up, the Eichallot & garlic in it. Steak Sauce Take 8 or 10 onions, slice them thin; fry them in butter till they are brown; then take them up free from the grease & put them in a stew pan
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The Duke of Bridgewater's Fish Sauce. To a pint of walnut juice 1 lb of anchovies; boil it till they are dissolved; strain it; & put to every pint 1/4oz of cloves & as much mace; set it by till cold & clear; pour the clear off & add to it the same quantity of alegar or vinegar, Eichallot & garlic to y.r Taste; boil it again till they are tender, & when cold bottle it up, the Eichallot & garlic in it. Steak Sauce Take 8 or 10 onions, slice them thin; fry them in butter till they are brown; then take them up free from the grease & put them in a stew pan
Szathmary Culinary Manuscripts and Cookbooks
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