This is a traditional British sauce which is partly made with prepared sauces and pickles. The piquant Jhwour makes it an excellent accompaniment to fish.
4 anchovy fillets
2 medium-sized onions, finely chopped
6 oz. bottled pickled walnuts, finely chopped and the juices reserved
10 fl. oz. port
15 fl. oz. Mushroom Ketchup
2 fl. oz. soy sauce
½ teaspoon cayenne pepper
In a small mixing bowl, mash the anchovies with a kitchen fork until the fish resembles a paste or, alternatively, pound them in a mortar with a pestle.
Place the anchovy paste in a medium-sized saucepan and stir in the remaining ingredients. Set the pan over high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 10 minutes.
Remove the pan from the heat. Rub the sauce through a strainer into a medium-sized bowl. Discard the pulp in the strainer.
Allow the sauce to cool com-pletely.
Pour the sauce into two 1-pound warm, dry, clean preserving jars. Cover the jars with lids and screw them on tightly.
Store until required.
Quin’s Loaf is a filling and nourishing bread which can either be served on its own or witli a salad.