A Very Fine Fish Sauce
Put into a very nice tin saucepan, a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is fine, twelve anchovies, and the liquor that belongs to them, one gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, Cayenne to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil gently, till the rawness go off, then put it in small bottles for use.
Cork very close, and seal the top.