Take two quarts of the oldest strong beer, put to it one quart of red wine, three-quarters of a pound of anchovies, three ounces of shalots peeled, half an ounce of mace, the same of nutmegs, quarter of an ounce of cloves, three large races of ginger cut in slices, and boil all together over a moderate fire till one-third is wasted. When quite cold put it into a large jar, covered up, and leave it there for a week or two until the sediment is wasted, and the clear liquor is perfectly transparent; then strain it through a fine hair sieve, taste it, and add to it a little of any essence of spice, oil, or vinegar, which you think may improve it, and, if the liquid be not lucidly clear, give it one smart boil: let it rest till cool, and bottle it in very small bottles to prevent its frequent exposure to the air.

It will improve by age, and may be carried on a voyage round the world.

As may also

Sauce a la Militaire, made thus:-Put into an earthen pot six shalots sliced, a clove of garlic split, two laurel-leaves, a handful of thyme, basil, and tarragon-leaves, half an ounce of mustard-seed bruised, one teaspoonful of grated Seville orange-peel, quarter of an ounce of cloves, the same quantity of mace, half an ounce of long pepper, two ounces of salt, the juice of a lemon, six spoonfuls of the strongest vinegar, and half a pint of white wine. Stop the pot very closely, and put it into an oven, or upon hot ashes, for twenty-four hours, to allow the whole to infuse properly. Then allow it to settle, and strain it until it is quite clear: bottle it, and close the bottles tightly: a very small quantity will be sufficient, and it may be used with all sorts of meat, game, or fish.