A Highland Fish Sauce

To an English pint of red port (Burgundy or claret is better) add fifteen anchovies, chopped and prepared by steeping in vinegar in a close-covered vessel for a week; add to this a stick of horse-radish, scrapped, two onions, and a handful of parsley chopped, a dessertspoonful of lemon thyme stripped of the stalks, two bay-leaves, nutmeg, and six blades of mace roughly pounded, nine cloves, and a small dessertspoonful of black pepper bruised. Pour over these ingredients a large half-pint of port-wine vinegar, and simmer slowly in a silver or new block-tin saucepan, or earthen pipkin, till the bones of the anchovies are dissolved. Add a few grains of cochineal if the colour is not good. Strain the liquor through a hair sieve and, when cold, bottle it for use, securing the vials well with corks and leather. When to be used shake the vials before pouring out the sauce; two tablespoonfuls will impart a high flavor to four ounces of beat butter, in which it must be simmered for a minute before it is served.

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