Harvey's Sauce
(Directions for Cookery, 1851)
600ml (1 pint) Strong Vinegar
6 Anchovies
2 Heads Garlic
3 tbsp Soy Sauce
3 tbsp Mushroom Ketchup
7g (Ľoz) Cayenne Pepper
Cochineal Powder or Red Food Colouring
Dissolve the anchovies in the strong vinegar and then add the soy, mushroom ketchup and the cayenne pepper.
Divide and bruise the garlic and add to the liquid, with colouring..
Allow to infuse in the vinegar for a two weeks, shaking every day.
Strain and bottle it for use.
Use small sterilised bottles with an airtight caps.
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