Take anchovies, chop them fine, and steep them in vinegar for a week, keeping the vessel closely covered. Then put them into the claret or port wine. Scrape fine the horseradish, and chop onions, parsley, lemon-thyme, and peach leaves. Add nutmeg, mace, cloves, and black pepper, all slightly pounded in a mortar. Put all these ingredients into a silver or block tin sauce-pan, or into an earthen pipkin, and add a few grains of cochineal to colour it. Pour in the vinegar, and simmer it slowly till the bones of the anchovies are entirely dissolved.
Strain the liquor through a sieve, and when quite cold put it away for use in small bottles; the corks dipped in melted rosin, and well-secured by pieces of leather tied closely over them. Fill each bottle quite full, as it will keep the better for leaving no vacancy.
This sauce will give a fine flavour to melted butter.