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Fish Sauce, To Keep A Year


24 anchovies; chopped
10 shallots; chopped
1 handful horseradish; scraped
4 blades mace
1 quart white wine
1 pint anchovy liquor
1 pint claret
12 cloves
12 whole peppercorns

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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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