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Cardinal Fish Sauce

Mix together one pint of vinegar, one gill of port wine, one tablespoonful of anchovy liquor, one dessert spoonful of walnut catsup, one-fourth ounce of cayenne, two drams of cochineal and three cloves of garlic. Let it stand for four days, giving it about six good stirrings during that time. Strain it through a flannel bag, and put it in small bottles.

Chef Sauce for Steaks, Etc Peel six shallots, cut them into halves, put them in a wide-mouthed bottle, with one-half ounce of cayenne pepper, and four tablespoonfuls of soy; pour in one breakfast cupful of mushroom catsup, shake the contents of the bottle well, and fill it up with the best vinegar. Shake the bottle occasionally for two days, then leave it untouched for four days longer. Pour off one-half pint of the sauce into a smaller bottle, which keep corked for present use; fill up the larger bottle again with more vinegar, cork it tightly, and leave it for about a month before using the sauce.