Fish Sauce. No. 6.
Take some of the liquor in which you boil the fish; add to it mace, anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white wine; thicken it up with butter, as much as will serve for the fish. If it is for salmon, put in oysters, shrimps, and cockles; take away the liquor, and boil the whole in vinegar.