Twenty-four anchovies chopped; ten eschalots; two ounces of horse-radish, scraped; four blades of mace; one lemon, sliced: twelve cloves; quarter-of-an-ounce of black pepper, whole; one gill of the anchovy liquor; one quart of best vinegar; one quart of water. Let the whole simmer on the fire until reduced to one quart, in a covered saucepan, strain, and bottle for use. If required for long keeping, add a quarter-of-an-ounce of cayenne pepper.