Sauce for Fish or Meat
1.1lt (2 pints) Vinegar or Alegar
8 Anchovies
6 Shallots
2-3 tbsp Capers, chopped
Allspice (Jamaica Pepper) whole
Ginger, sliced
Horseradish, sliced
Mace
Cloves
Lemon Peel
Sweet Herbs
Place all of the ingredient (except the vinegar) into a linen bag.
Put the bag into the vinegar (or alegar).
Cover with a tight fitting lid.
Keep until required.
A spoonful cold is an addition to sauce for either fish or flesh.
*Alegar - vinegar produced by the fermentation of ale.
To make Sauce for Fish or Flesh
Take a quart of vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace; a few cloves, some lemon-peel, horse radish sliced, sweet herbs, six shallots peeled, eight anchovies, and two or three spoonfuls of shred capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use.
A spoonful cold is an addition to sauce for either fish or flesh.
English Housewifry - 1764
Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
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