Mrs Beetons Jams and Preserves Revisited
Fish Sauce
1.1lt (2 pints) Vinegar
40g (1˝oz) Cayenne
2 tbsp Walnut Ketchup
2 tbsp Soy
Few Shreds of Garlic and Shallot
Put all the ingredients into a large sterilised bottle and shake well every day for a fortnight.
Keep it in small sterilised well sealed bottles and in a few days it will be fit for use.
FISH SAUCE
413. INGREDIENTS - 1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1 quart of vinegar.
Mode - Put all the ingredients into a large bottle, and shake well every day for a fortnight. Keep it in small bottles well sealed, and in a few days it will be fit for use.
Average cost, for this quantity, 1s.
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