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English cookbook, 1820
Page 78
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Mixture for fish Sauce Take one pound of anchovies, half an ounce of Cloves, the same quantity of Mace two races of Ginger a few black pepper Corns - a little Lemon Peel an Onion and a Bunch of sweet herbs. to these things add a quart of red wine and not quite half a pint of vinegar. let them boil over a slow fire cover'd close one hour - when cold strain it and bottle it for use - When used for white Sauces do not shake the Bottle when for fish or brown Sauces you may - it keeps for years. - Cherry Wine Mrs B. Pennington A quart of Fruit to a quart of Cold Water the Fruit crush'd before the Water is put to it. Three pound & a half of Sugar to the Gallon put to it immediately then let it work for three days stirring it very well every day then put it into the Barrel and let it stand three Months then draw it off and put to it half a pound of Sugar to the gallon more. put it again into a clean Cask with some Egg Shells and a pound of lean Beef Soak'd in Brandy let it
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Mixture for fish Sauce Take one pound of anchovies, half an ounce of Cloves, the same quantity of Mace two races of Ginger a few black pepper Corns - a little Lemon Peel an Onion and a Bunch of sweet herbs. to these things add a quart of red wine and not quite half a pint of vinegar. let them boil over a slow fire cover'd close one hour - when cold strain it and bottle it for use - When used for white Sauces do not shake the Bottle when for fish or brown Sauces you may - it keeps for years. - Cherry Wine Mrs B. Pennington A quart of Fruit to a quart of Cold Water the Fruit crush'd before the Water is put to it. Three pound & a half of Sugar to the Gallon put to it immediately then let it work for three days stirring it very well every day then put it into the Barrel and let it stand three Months then draw it off and put to it half a pound of Sugar to the gallon more. put it again into a clean Cask with some Egg Shells and a pound of lean Beef Soak'd in Brandy let it
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