Fish Sauce. No. 12.
Take a quarter of a pint of gravy, well boiled with a bit of onion, lemon-peel, and horseradish, four or five cloves, a blade of mace, and a spoonful of ketchup; boil it till it is reduced to four or five spoonfuls; then strain it off, and put to it four or five spoonfuls of cream; thicken it with butter, and put in a spoonful of elder vinegar or lemon-juice: anchovies are sometimes added.