Bone two dozen anchovies, and then chop them. Put to them ten
shalots, or very small onions, cut fine, and a handful of scraped
horseradish, with a quarter of an ounce of mace. Add a lemon, cut
into slices, twelve cloves, and twelve pepper-corns. Then mix
together a pint of red wine, a quart of white wine, a pint of
water and half a pint of anchovy liquor. Put the other ingredients
into the liquid, and boil it slowly till reduced to a quart. Then
strain it, and when cold put it into small bottles, securing the
corks with leather.