Anonymous Tue May 23 19:42:41 2006

24 anchovies -- chopped

10 shallots -- chopped

1 handful horseradish -- scraped

4 blades mace

1 quart white wine

1 pint anchovy liquor

1 pint claret

12 cloves

12 whole peppercorns

Chop twenty-four anchovies, bones and all, ten shallots..., a handful of scraped

horse-radish, four blades of mace, 1 quart of white wine, one pint of anchovy liquor, one

pint of claret, twelve cloves and twelve peppercorns; boil them together until reduced to a

quart; strain and bottle for use. Two spoonfuls will be sufficient for a pound of butter.