Fish Sauce
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1-1/2 oz cayenne
- 2 tablespoonful walnut ketchup
- 2 tablespoonful soy
- a few shreds of garlic and shalot
- 1 quart vinegar
Instructions
- Put all the ingredients into a large bottle, and shake well every day for a fortnight.
- Keep it in small bottles well sealed, and in a few days it will be fit for use.