(Directions for Cookery, 1851)
Bone two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of mace.
Add a lemon, cut into slices, twelve cloves, and twelve pepper-corns.
Then mix together a pint of port, a pint of Madeira, and a pint of anchovy liquor.
Put the other ingredients into the liquid, and boil it slowly till reduced one-half. Then strain it, and when cold put it into small bottles, securing the corks with leather.
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