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Sauce, Store, for Fish, Game, Steaks, Etc

Pound the flesh of six fine anchovies smoothly, and with them six chopped cloves of garlic. If the flavour of garlic is disliked, shallots may be substituted, or they may be omitted. Add a saltspoonful of bruised cloves and the same of cayenne pepper, put the mixture into a saucepan, pour over it half a pint each of mushroom ketchup, walnut pickle, and soy, and simmer all gently for ten minutes. Strain and bottle the sauce for use.