Fish Sauce. No. 11.
Boil a piece or two of horseradish in gravy; put into it a bit of mace and lemon-peel; add a little anchovy, either before or after it has been boiled; thicken with cream, and add a spoonful of elderberry vinegar: let the acid be the last thing for fear of curdling it. If you have no gravy, ketchup and water is a good substitute.