Red Sauce for Fish

Ingredients

• one quart of vinegar
• half a pint of port wine
• half an ounce of cayenne
• one tablespoonful of walnut catsup
• two of anchovy sauce
• the quarter of a tablespoonful of cochineal
• six cloves of garlic

Method

1. 1

   Combine all ingredients in a wide-mouthed jug and let marinate for forty hours, stirring two or three times a day.

2. 2

   After marinating, run it through a tammy and bottle it in half-pints.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Red Sauce for Fish Putintoa wide-mouthed jug one quart of vinegar, half a pint of port wine, half an ounce of cayenne, one tablespoonful of walnut catsup, two of anchovy sauce, the quarter of a tablespoonful of cochineal, and six cloves of garlic

Cook this with the app: pantry check, scaling, and the assistant.