Lee Rudolph wrote:
> Well, I found my possible source for information
> on ratafia essence, and it came up blank. On
> the other hand, here's the recipe for North of
> England Sauce that I mentioned (misnaming it).
>
> NORTH OF ENGLAND SAUCE
>
> Powdered pimento............ 5 pounds.
> Powdered cloves............. 3 pounds.
> Powdered black pepper....... 3 pounds.
> Powdered assafoetedia....... 4 ounces.
> Cayenne papper.............. 1/2 pound.
> Acetic acid................. 2 gallons.
> Malt vinegar................ 4 gallons
> Water....................... 6 gallons.
> Macerate together for three days,
> then strain, and wash the marc with 4
> gallons of water. Reserve the strained
> portion, then boil the marc for ten
> minutes with 24 gallons of water, add
> Molasses.................... 12 pounds.
> Salt........................ 12 pounds.
> Burnt sugar................. 2 pounds.
> Soy......................... 6 gallons.
> Boil for another quarter of an hour,
> and strain. When cold mix the
> strained liquors, and add salicylic acid
> one-half ounce dissolved in spirit of
> chloroform 2 ounces.
>
> From _Non-Secret Formulas_ (second edition),
> T. M. Griffiths, St. Louis, 1910.
>
> Lee Rudolph


I am flipping through F. Marian McNeill's classic In a Scots
Kitchen and found this formula, which reminded me of the above.
It is not nearly as esoteric, but I will post the ingredients
nonetheless:

Friar's Fish-in-Sauce (attributed to Meg Dods)

red or other trout, or carp, or perch

salt
mixed spices
a couple of onions
4 cloves
a bit of mace
some black and Jamaica peppercorns
a couple of glasses of claret or Rhenish wine
a boned anchovy
juice of a lemon
a little cayenne
flour
butter
stock

and, embedded in the instructions:

a little mushroom catsup (opt.)
a few pickled oysters (opt.)

This formatting does not reflect that of the book. It is
interesting to see, again, the complexity of the sauces etc.--a
complexity that has been largely lost over time.

--
Jean B.