East India Sauce for Fish
Mix well together a jill of India soy; a jill of chili vinegar; half a pint of walnut catchup, and a pint of mushroom-catchup. Shake the whole hard, and transfer it to small green bottles, putting a tea-spoonful of sweet oil at the top of each, and keep the sauce in a cool dry place. If you have not a fish castor, bring the store sauces to table in the small bottles they are kept in. When eating fish, mix a little of this with the melted butter on your plate.