Fish Sauce. No. 2.
Take a pint of red wine, twelve anchovies, one onion, four cloves, a nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a bit of horseradish sliced, a little thyme, and parsley, a blade of mace, a gill of vinegar, two bay-leaves. Simmer these all together until the anchovies are dissolved; then strain it off, and, when cold, bottle it up close. Shake the bottle up when you use it; take two table-spoonfuls to a quarter of a pound of butter, without flour and water, and let it boil.