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Carr family cookbook, 1741-1753
Page 90
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[Quins?] Fish Sauce Take half a pint of walnut pickle a pint of walnut ketchup, two table spoonsful of Indian soy, six cloves of garlic lightly bruised two anchovies well bruised, one oz of horse raddish scraped a little China pepper. Let them stand in a [illegible] heat for a week shaking them well now & then. Strain off the mixture for use - Three tea spoonsful will be enough for a common sauce boat of butter
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[Quins?] Fish Sauce Take half a pint of walnut pickle a pint of walnut ketchup, two table spoonsful of Indian soy, six cloves of garlic lightly bruised two anchovies well bruised, one oz of horse raddish scraped a little China pepper. Let them stand in a [illegible] heat for a week shaking them well now & then. Strain off the mixture for use - Three tea spoonsful will be enough for a common sauce boat of butter
Szathmary Culinary Manuscripts and Cookbooks
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