Mix together a pint of claret, a pint of mushroom catchup, and half a pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh lemon-peel pared thin, and the same quantity of shalot or small onion. Also an ounce of scraped horseradish, half an ounce of black pepper, and half an ounce of allspice mixed, and the same quantity of cayenne and celery-seed. Infuse these ingredients in a wide-mouthed bottle (closely stopped) for a fortnight, shaking the mixture every day. Then strain and bottle it for use. Put it up in small bottles, filling them quite full.
Dissolve six anchovies in a pint of strong vinegar, and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne. Add sufficient cochineal powder to colour the mixture red. Let all these ingredients infuse in the vinegar for a fortnight, shaking it every day, and then strain and bottle it for use. Let the bottles be small, and cover the corks with leather.
Chop six shalots or small onions, a clove of garlic, two peach leaves, a few sprigs of lemon-thyme and of sweet basil, and a few bits of fresh orange-peel. Bruise in a mortar a quarter of an ounce of cloves, a quarter of an ounce of mace, and half an ounce of long pepper. Mix two ounces of salt, a jill of vinegar, the juice of two lemons, and a pint of Madeira. Put the whole of these ingredients together in a stone jar, very closely covered. Let it stand all night over embers by the side of the fire. In the morning pour off the liquid quickly and carefully from the lees or settlings, strain it and put it into small bottles, dipping the corks in melted rosin.
This sauce is intended to flavour melted butter or gravy, for every sort of fish and meat.
Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce of powdered cochineal. Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use.
Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter.