Recipe Archives->Preserving->Port Wine Sauce

PORT WINE SAUCE
(a relish for storing)

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

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.

Printable version: port-wine-sauce.txt.