Fish Sauce. No. 15.
A spoonful of red wine, and the same of anchovy liquor, put into melted butter.
An excellent white Fish Sauce.
An anchovy, a glass of white wine, a bit of horseradish, two or three blades of mace, an onion stuck with cloves, a piece of lemon-peel, two eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large piece of butter, with some flour mixed well in it; keep stirring it till it boils; add a little ketchup, and a small dessert spoonful of the juice of a lemon, and stir it the whole time to prevent curdling. Serve up hot.