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Fish Sauce, Without Butter

Boil down a table-spoonful of horse-radish, an onion, four cloves, and two blades of mace pounded, in half a pint of water and a quarter of a pint of good vinegar. When the onion is soft, mince it with a couple of anchovies, and stir it into the sauce, adding a tea-spoonful of salt, and half the quantity of black pepper. Mix the beaten yolks of three eggs (which should be first strained) into the sauce. Do this gradually, and turn the sauce from the pan to a basin, and then stir it over the fire till it is thick enough to serve. Time to boil the sauce, half an hour; to thicken with eggs, five minutes.