Fish Sauce Without Butter
Simmer very gently a quarter of a pint of vinegar, half a pint of water (which must not be hard) with an onion, half a handful of horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half a teaspoonful of black pepper. When the onion is quite tender, chop it small with two anchovies: and set the whole on the fire to boil for a few minutes, with a spoonful of catsup. Mean time, have ready and well beaten the yelks of three fresh eggs: strain; mix in the liquor by degrees with them; and when well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, into which toss the sauce to and fro, shaking the saucepan over the fire, that the eggs may not curdle. Do not boil, only let the sauce be hot enough to give the thickness of melted butter.