Fish Sauce, To Keep A Year

Course : BBQ Sauce
Serves: 1
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24 fillets anchovies -- chopped
10 small shallots -- chopped
1 bunches horseradish -- scraped
4 pieces mace
1 quart white wine
1 pint anchovy liquor
1 pint claret
12 whole cloves
12 whole peppercorns

Preparation / Directions:

Chop twenty-four anchovies, bones and all, ten shallots..., a handful of scraped horse-radish, four blades of mace, 1 quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves and twelve peppercorns; boil them together until reduced to a quart; strain and bottle for use. Two spoonfuls will be sufficient for a pound of butter.

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