Take chili pods, bruise them well in a marble mortar, strain off the juice. To a pint bottle of juice add a table-spoonful of brandy and a spoonful of salt. The refuse put into vinegar makes good chili vinegar. This is an excellent relishing sauce.
Fish Sauce. No. 4.
Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, sliced horseradish, and seasoning; boil these together. Strain off the liquor; put into it a bit of thickening and some butter. Draw this up together, and squeeze in a lemon. You may add shrimps or oysters. If for lobster sauce, you must cut your lobster in slices, and beat the spawn in a mortar, with a bit of lobster, to colour your sauce.
Fish Sauce. No. 5.
A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, boiled in small gravy or water; strain, and thicken it with butter and flour, adding a spoonful of soy, or more, if agreeable to your taste.
Fish Sauce. No. 6.
Take some of the liquor in which you boil the fish; add to it mace, anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white wine; thicken it up with butter, as much as will serve for the fish. If it is for salmon, put in oysters, shrimps, and cockles; take away the liquor, and boil the whole in vinegar.
Fish Sauce. No. 7.
Take a quarter of a pint of vinegar, the same of white wine, a quarter of an ounce of mace, the same of cloves, pepper, and six large anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit of lemon-peel; boil all together over the fire; strain it off, and melt your butter for the sauce.