Chap. VII. – Vinegars, Sauces, &c., pp.216-224. [Old Scottish Recipes Contents] Vinegars Vinegar Mushrooms Common Vinegar Gooseberry Vinegar Garlic Vinegar Elder Flower, or Tarragon Vinegar Chili Pepper Vinegar Camp Vinegar Wine Vinegar Sauces Mushroom Ketchup Coratch, or Walnut Ketchup A Ketchup to keep Twenty Years Fish Ketchup, or Essence of Anchovies Sauce General Sicilian Sauce for Roast Fowls Sauce for Roast Meat Sauce for most kinds of Fish Queen’s Sauce, for Fish Sauce Imperial Share this:TweetLike this:Like Loading...