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Fish Sauce

To a quart of the best vinegar add an ounce and a half of cayenne pepper, two or three shallots, a few shreds of garlic, and two table-spoonfuls each of walnut ketchup and soy. To be kept in a large bottle, and well shaken every day. At the end of a fortnight divide the sauce, and keep it well sealed in small bottles. Use as required. It will be fit for use in about three weeks. Probable cost, 1s. for this quantity.