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Pink Sauce, for Meat or Fish

Take a large, wide-mouthed bottle, and put into it a quarter of a pint of port, a pint of vinegar, a dessert-spoonful of walnut ketchup, two dessert-spoonfuls of anchovy liquor, two cloves of garlic, or, if preferred, three shallots, a quarter of an ounce of cayenne, and one-eighth of an ounce of cochineal. Stir the mixture briskly for a minute or two, then cork it up, and leave it in a cool place for two days, stirring it up every now and then. Strain through a tamis, and keep the sauce in small bottles closely corked until wanted; this sauce may be used as a relish for cold meat, or to flavour fish sauces. Sufficient for a pint and a quarter.