Take two dozen genuine anchovies, neither wipe nor wash them, and add
them to the following:
Eschalots, peeled and sliced 1 dozen
Fresh horseradish, scraped finely 3 tablespoonfuls
Mace, beaten 2 drachms
Cloves, beaten 2 drachms
Two lemons, sliced
Anchovy liquor 8 oz.
Rhenish wine 1 quart
Water 1 pint
Boil all together until reduced to one quart, skim it well, and
afterwards strain through a sieve. When cold bottle it, and seal the
corks.