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Hashes, Sauce For

The following store sauce will be found useful to improve the flavour of gravies for hashes and rechauffes. Put four chopped anchovies, an eighth of a pint of vinegar, two blades of mace, a bay-leaf, two pounded cloves, a minced onion, a dozen peppercorns, a bunch of savoury herbs, and a tea-spoonful of scraped horse-radish, into a saucepan, and simmer gently until the anchovies are dissolved. Add half a pint of claret, simmer ten minutes longer, strain and bottle for use. Time, half an hour. Probable cost, 4d., exclusive of the wine.