Fish Sauce. No. 7.
Take a quarter of a pint of vinegar, the same of white wine, a quarter of an ounce of mace, the same of cloves, pepper, and six large anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit of lemon-peel; boil all together over the fire; strain it off, and melt your butter for the sauce.