Fish Sauce
Item
Title
Fish Sauce
Transcript
Fish Sauce
Take a pint of ud port fifteen Anchovies a Gile of Vinegar a Stick of Horse Radish cut into Slices a large onion quartered a handful of Parsley a little Thyme two bay leaves a nutmeg rub into small Pieces a few Blades of mace as much beat Pepper as wile lay on a half Crown & 8 or 9 Cloves simmer these altogether tile the Anchovies are quite dissolved strain it through a corse Sive & when cold bottle it. It must be well corked & kept in a dry Place shake the Bottle before you [text loss] it. Two Table-Spoonfull to a Quarter of a Pound of is the Proportion for the Sauce use no Flower or water in melting the Be[text loss]
Mrs. Foljambes Receipt H Spencer Aug 9th 1785
Take a pint of ud port fifteen Anchovies a Gile of Vinegar a Stick of Horse Radish cut into Slices a large onion quartered a handful of Parsley a little Thyme two bay leaves a nutmeg rub into small Pieces a few Blades of mace as much beat Pepper as wile lay on a half Crown & 8 or 9 Cloves simmer these altogether tile the Anchovies are quite dissolved strain it through a corse Sive & when cold bottle it. It must be well corked & kept in a dry Place shake the Bottle before you [text loss] it. Two Table-Spoonfull to a Quarter of a Pound of is the Proportion for the Sauce use no Flower or water in melting the Be[text loss]
Mrs. Foljambes Receipt H Spencer Aug 9th 1785
Subject
bay leaves See all items with this value
Contributor
Cheston, Jarissa
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.