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Regent's Store Sauce

Infuse six shallots, four cloves, and an ounce of cayenne in a bottle with a quart of vinegar for ten days, and shake the bottle every day. Strain the liquor, and mix thoroughly with it a quarter of a pint of soy, a quarter of a pint of mushroom ketchup, and a tea-spoonful of the essence of anchovy. Put the sauce into small bottles, cork securely, and store for use.