Cookbook:Hartshorne Catsup for Sea-stores II

Ingredients

 * 24 anchovies, boned and chopped
 * 10 shallots, finely chopped
 * 1 handful scraped horseradish
 * ¼ ounce mace
 * 1 quart white wine
 * 1 pint red wine
 * 1 pint water
 * 1 lemon, sliced
 * ½ pint anchovy liquor
 * 12 cloves
 * 12 whole peppercorns

Procedure

 * 1) Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.
 * 2) Boil until reduced to 1 quart, then strain and cool.

Notes, tips, and variations

 * You can make a sauce by combining 2 spoonfuls with 1 pound butter.
 * Try loosening some of the sauce with hot water and thickening with a piece of butter rolled in flour.