SAUCES.
Essence of Anchovies.
Take two pounds of anchovies, one ounce of bay salt, three pints of spring water, half a gill of red port, half a gill mushroom ketchup; put them into a saucepan until the anchovies are all dissolved; let them boil; strain off the liquor with a one hair sieve, and be careful not to cork it until it is quite cold.
Anchovy Pickle.
Take two pounds of bay salt, three quarters of a pound of saltpetre, three pints of spring water, and a very little bole armeniac, to grate on the liquor to give it a colour; it must not be put to the anchovies until it is cold.
If anchovies are quite dry, put them into a jar, with a layer of bay salt at the bottom, and a little on the top.