the sauce.

_Fish Sauce._ No. 8.

Take half a pint of cream and half a pint of strong broth; thicken them
with flour and butter, and when it boils put in it a little anchovy and
lemon-juice, and put it over your fish.

_Fish Sauce._ No. 9.

To every pint of walnut liquor put one pound of anchovies; boil them
till quite dissolved, and strain off the liquor. To a quart of the
liquor put one pint of vinegar, a quarter of an ounce of a mixture of
cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again
till they are very tender; strain off the liquor, and bottle it for use.
This is an excellent sauce.

_Fish Sauce._ No. 10.

Boil a bit of horseradish and anchovy in gravy with a little lemon-peel
and mace; add some cream; thicken it with flour and butter. If you have
no gravy, ketchup is a good substitute; but a little always put in is
good.

_Fish Sauce._ No. 11.

Boil a piece or two of horseradish in gravy; put into it a bit of mace
and lemon-peel; add a little anchovy, either before or after it has been
boiled; thicken with cream, and add a spoonful of elderberry vinegar:
let the acid be the last thing for fear of curdling it. If you have no
gravy, ketchup and water is a good substitute.

_Fish Sauce._ No. 12.

Take a quarter of a pint of gravy, well boiled with a bit of onion,
lemon-peel, and horseradish, four or five cloves, a blade of mace, and a
spoonful of ketchup; boil it till it is reduced to four or five
spoonfuls; then strain it off, and put to it four or five spoonfuls of
cream; thicken it with butter, and put in a spoonful of elder vinegar or
lemon-juice: anchovies are sometimes added.

_Fish Sauce._ No. 13.

Take two quarts of claret or port, a pint, or more, to your taste, of
the best vinegar, which should be tart, one pound of anchovies unwashed,
the pickle of them and all, half an ounce of mace, half a quarter of an
ounce of cloves, six or eight races of ginger, a good piece of
horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a
bunch of winter savory and thyme, and three or four onions, a piece of
garlic, and one shalot. Stew all these over a slow fire for an hour;
then strain the liquor through a coarse sieve, and bottle it. You may
stew the ingredients over again with more wine and vinegar for present
use. When you use it, it must be put into the saucepan with the butter,
instead of water, and melt it together. If you keep it close stopped, i