(Directions for Cookery, 1851)
Pound in a mortar six large anchovies, moistening them with their own pickle.
Then chop and pound six small onions.
Mix them with a little black pepper and a little cayenne, half a glass of soy, four glasses of mushroom catchup, two glasses of claret, and two of black walnut pickle.
Put the mixture into a small sauce-pan or earthen pipkin, and let it simmer slowly till all the bones of the anchovies are dissolved.
Strain it, and when cold, bottle it for use; dipping the cork in melted rosin, and tying leather over it. Fill the bottles quite full.
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Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce