Fish Sauce, To Keep a Year

Ingredients

• 24 anchovies
• 2 shallots
• 1 handful horse radish
• 4 blades mace
• 1 quart white wine
• 1 pint anchovy liquor
• 1 pint claret
• 12 cloves
• 12 pepper corns

Instructions

1. Chop the anchovies (bones and all), shallots, and scraped horse radish. Combine with the mace blades, white wine, anchovy liquor, claret, cloves, and pepper corns in a pot. Boil together until the mixture is reduced to one quart. Strain into a bottle for storage and use.
2. Two spoonfuls will be sufficient for a pound of butter.