The Epicure's Almanac or Diary of Good Living
September 25th : HOME MADE FISH SAUCE
I find the following mixture much less expensive than purchasing sauce at an Italian warehouse. It is easily made, and will be found full of flavour:
A gill of India soy, a wine-glassful of shalot vinegar, half a pint of mixed mushroom and walnut catchup in equal proportions, the juice of a lemon, and its peel chopped very fine, a couple of anchovies boned, two tea-spoonfuls of Cayenne pepper, a table-spoonful of horse-radish vinegar, and a tumbler of port wine.
Let all these be put into a bottle and corked down close; place it where it will be constantly seen, and whenever opportunity arises give the bottle a good hearty shaking, but do not think of using the contents till they have been at least a month mixing; you may then fill small sauce bottles with the mixture, strained.