[STORE FISH SAUCES.]
GENERAL REMARKS.
Store fish sauces if properly made will keep for many months. They may be brought to table in fish castors, but a customary mode is to send them round in the small black bottles in which they have been originally deposited. They are in great variety, and may be purchased of the grocers that sell oil, pickles, anchovies, &c. In making them at home, the few following receipts may be found useful.
The usual way of eating these sauces is to pour a little on your plate, and mix it with the melted butter. They give flavour to fish that would otherwise be insipid, and are in general use at genteel tables.
Two table-spoonfuls of any of these sauces may be added to the melted butter a minute before you take it from the fire. But if brought to table in bottles, the company can use it or omit it as they please.
SCOTCH SAUCE.—
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 lemon-thyme, and two large peach leaves. Add a nutmeg, six or eight blades of mace, nine cloves, and a tea-spoonful 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.