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Shrimp and Anchovy
Sauces and Spicery

Known at least since 1760 as a sauce for salmon.

Mentioned in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807) as a sauce for salmon and in the 'Modern domestic cookery, and useful receipt book' by Elizabeth Hammond (Hammond 1819) also as an accompaniment for dark meats.


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