▞Author Henry Hartshorne
▞Class Test

▞ 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
Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.
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.

