Store fish sauces if properly made will keep for many months. They
may be brought to table in fish castors, but a customary mode is
to send them round in the small black bottles in which they have
been originally deposited. They are in great variety, and may be
purchased of the grocers that sell oil, pickles, anchovies, &c. In
making them at home, the few following receipts may be found
useful.
The usual way of eating these sauces is to pour a little on your
plate, and mix it with the melted butter. They give flavour to
fish that would otherwise be insipid, and are in general use at
genteel tables.
Two table-spoonfuls of any of these sauces may be added to the
melted butter a minute before you take it from the fire. But if
brought to table in bottles, the company can use it or omit it as
they please.