anne

Take a quart of vinegar or alegar, put it into a jug, then take Jamaica
pepper whole, some sliced ginger and mace; a few cloves, some
lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight
anchovies, and two or three spoonfuls of shred capers, put all those in
a linen bag, and put the bag into your alegar or vinegar, stop the jug
close, and keep it for use.

A spoonful cold is an addition to sauce for either fish or flesh.