(Directions for Cookery, 1851)
Take fifteen anchovies, chop them fine, and steep them in vinegar for a week, keeping the vessel closely covered. Then put them into a pint of claret or port wine.
Scrape fine a large stick of horseradish, and chop two onions, a handful of parsley, a tea-spoonful of the leaves of lemcn-thyme, and two large peach leaves.
Add a nutmeg, six or eight blades of mace, nine cloves, and a teaspoonful of black pepper, all slightly pounded in a mortar.
Put all these ingredients into a silver or block tin sauce-pan, or into an earthen pipkin, and add a few grains of cochineal to colour it. Pour in a large half pint of the best vinegar, and simmer it slowly till the bones of the anchovies are entirely dissolved.
Strain the liquor through a sieve, and when quite cold put it away for use in small bottles; the corks dipped in melted rosin, and well secured by pieces of leather tied closely over them. Fill each bottle quite full, as it will keep the better for leaving no vacancy.
This sauce will give a fine flavour to melted butter.