KITCHINER'S FISH SAUCE
(Directions for Cookery, 1851)
Mix together a pint of claret, a pint of mushroom catchup, and half a pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh lemon-peel pared thin, and the same quantity of shalot or small onion.
Also an ounce of scraped horseradish, half an ounce of black pepper, and half an ounce of allspice mixed, and the same quantity of cayenne and celery-seed.
Infuse these ingredients in a wide-mouthed bottle (closely stopped) for a fortnight, shaking the mixture every day. Then strain and bottle it for use. Put it up in small bottles, filling them quite full.
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Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce