NO PHOTO
Ingredients
Servings
- anchovy, boned and chopped24
- shallots, finely chopped10
- horseradish, scraped1 handful
- mace1/4 oz
- white wine1 quart
- red wine1 pint
- water1 pint
- lemon, sliced1
- anchovy liquor1/2 pint
- cloves12
- peppercorns, whole12
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.
Boil until reduced to 1 quart, then strain and cool.
Region evidence: no stated origin (basic dish)
