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English cookbook, 1820
Page 122
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Margiavines Fish Sauce Take one hundred and twenty Walnuts fit for pickling pound them in a Mortar; squeeze them though a fine Cloth, let it stand to [illegible] then pour off the clear; these will yield a quart of Liquor - to each pint of Liquor put a pint of Anchovies, half a pint of white Wine Vinegar; eight Shallots; half a quarter of an ounce of Mace, a very few Cloves & an a little Jamaica pepper boil it till the Anchovies are melted & the Shallots are tender; then strain it, and let it stand till cold and Bottle it for use. - To make Furmety Take a quart of nice Wheat which will do for three limes. Steep it in Water all night. then beat it in a Mortar to get off the Husks - wash it in two or three different waters to get it clear from the Husks. then put Water to it and melt it in the oven like Rice - boil your Milk and thicken it with flour
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Margiavines Fish Sauce Take one hundred and twenty Walnuts fit for pickling pound them in a Mortar; squeeze them though a fine Cloth, let it stand to [illegible] then pour off the clear; these will yield a quart of Liquor - to each pint of Liquor put a pint of Anchovies, half a pint of white Wine Vinegar; eight Shallots; half a quarter of an ounce of Mace, a very few Cloves & an a little Jamaica pepper boil it till the Anchovies are melted & the Shallots are tender; then strain it, and let it stand till cold and Bottle it for use. - To make Furmety Take a quart of nice Wheat which will do for three limes. Steep it in Water all night. then beat it in a Mortar to get off the Husks - wash it in two or three different waters to get it clear from the Husks. then put Water to it and melt it in the oven like Rice - boil your Milk and thicken it with flour
Szathmary Culinary Manuscripts and Cookbooks
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