Recipes > Sauces & Spreads > To make Sauce for Fish or Flesh

To make Sauce for Fish or Flesh


  • 1 quart of vinegar or alegar
  • Jamaica pepper whole
  • some sliced ginger and mace
  • a few cloves
  • lemon-peel
  • horse radish sliced
  • sweet herbs
  • 6 shalots peeled
  • 8 anchovies
  • 2 or 3 spoonfuls of shred capers


Take the vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace, the cloves, some lemon-peel, horse radish sliced, sweet herbs, the shalots, the anchovies, and the capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use.

A spoonful cold is an addition to sauce for either fish or flesh.


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English Housewifry (1764).

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