To make fish sauce to keep the whole year.
YOU must take twenty-four anchovies, chop them, bones and all, put to them ten shalots cut small, a handful of scraped horse-raddish, a quarter of an ounce of mace, a quart of white wine, a pint of water, one lemon cut into slices, half a pint of anchovy liquor, a pint of red wine, twelve cloves, twelve peppercorns. Boil them together till it comes to a quart; strain it off, cover it close, and keep it in at cold dry place; two spoonfuls will be sufficient for a pound of butter.
It is a pretty sauce either for boiled fowl, veal, &c. or in the room of gravy, lowering it with hot water, and thickening it with a piece of butter rolled in flour.
To pot dripping to fry fish, meat, or fritters, &c.
TAKE six pounds of good beef-dripping, boil it in soft water strain into a pan, let it stand till cold; then take off the hard fat, and scrape off the gravy which sticks to the inside. Thus do eight times; when it is cold and hard, take it off clean from the water, put it into a large sauce-pan, with six bay-leaves, twelve cloves, half a pound of salt, and a quarter of a pound of whole pepper. Let the fat be all melted and just hot, let it stand till it is hot enough to strain through a sieve into the pot, and stand till it is quite cold, then cover it up. Thus you may do what quantity you please. The best way to keep any sort of dripping is to turn the pot upside down, and then no rats can get at it. If it will keep on ship-board, it will made as fine puff-paste crust as any butter can do, or crust for puddings, &c.
To pickle mushrooms for the sea.
WASH them clean with a piece of flannel in salt water; put them into a sauce-pan and throw a little salt over them. Let them boil up three times in their own liquor, then throw them into a sieve to drain and spread them on a clean cloth; let them lie till cold, then put them in wide-mouthed bottles, put in with them a good deal of whole mace, a little nutmeg sliced, and a few cloves. Boil the sugar-vinegar of your own making, with good deal of whole pepper, some races of ginger, and two or three bay-leaves. Let it boil a few minuses, then strain it, when it is cold pour it on, and fill the bottle with mutton fat fried; cork them, tie a bladder, then a leather over them, keep it down close, and in as cool a place as possible. As to all other pickles, you have them in the chapter of Pickles.
