rough a hair sieve, cover it till cold, and put it in dry bottles. By
adding a pint of port wine and the wine strained that the anchovies were
rinsed in you may make an inferior sort. When used, shake it up: take
two spoonfuls to a quarter of pound of butter; if not thick enough add a
little flour.

_Fish Sauce._ No. 2.

Take a pint of red wine, twelve anchovies, one onion, four cloves, a
nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a
bit of horseradish sliced, a little thyme, and parsley, a blade of mace,
a gill of vinegar, two bay-leaves. Simmer these all together until the
anchovies are dissolved; then strain it off, and, when cold, bottle it
up close. Shake the bottle up when you use it; take two table-spoonfuls
to a quarter of a pound of butter, without flour and water, and let it
boil.

_Fish Sauce._ No. 3.

Take chili pods, bruise them well in a marble mortar, strain off the
juice. To a pint bottle of juice add a table-spoonful of brandy and a
spoonful of salt. The refuse put into vinegar makes good chili vinegar.
This is an excellent relishing sauce.

_Fish Sauce._ No. 4.

Take some gravy, an onion sliced, some anchovies washed, thyme, parsley,
sliced horseradish, and seasoning; boil these together. Strain off the
liquor; put into it a bit of thickening and some butter. Draw this up
together, and squeeze in a lemon. You may add shrimps or oysters. If for
lobster sauce, you must cut your lobster in slices, and beat the spawn
in a mortar, with a bit of lobster, to colour your sauce.

_Fish Sauce._ No. 5.

A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon,
boiled in small gravy or water; strain, and thicken it with butter and
flour, adding a spoonful of soy, or more, if agreeable to your taste.

_Fish Sauce._ No. 6.

Take some of the liquor in which you boil the fish; add to it mace,
anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white
wine; thicken it up with butter, as much as will serve for the fish. If
it is for salmon, put in oysters, shrimps, and cockles; take away the
liquor, and boil the whole in vinegar.

_Fish Sauce._ No. 7.

Take a quarter of a pint of vinegar, the same of white wine, a quarter
of an ounce of mace, the same of cloves, pepper, and six large
anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit
of lemon-peel; boil all together over the fire; strain it off, and melt
your butter for