Port Wine Sauce
Ingredients
- 12 anchovies
- 6 shallots
- 1 pint (20 ounces) mushroom ketchup
- 1/2 pint vinegar from pickled walnuts, or walnut ketchup
- 1/2 pint port wine
- 2 tablespoons cayenne
Instructions
(a relish for storing). Pound the anchovies and shallots. Add them to the rest of the ingredients. Boil gently for one hour. When cold, funnel the liquid into bottles. Keep well corked until required.
