The best fish sauce for fish is made from the liquor in which the fish was boiled, or, still better, from fish stock made by boiling the fish bones, trimmings, fins, etc. (See Butter Sauce.) Boil down the fish stock from the bones, adding a slice of onion, a little parsley, as if for ordinary stock. Boil away (see No. 26), till about half a pint is left. Strain it off, add a little extract of meat, a little soy, a little brown thickening (see No. 12), and a little mushroom ketchup. A teaspoonful of port-wine dregs will improve it. This is an admirable fish sauce for all baked fish that have been stuffed with veal stuffing. Extract of meat is not essential. Butter and dripping can be substituted for suet and ham in the stuffing for the fish.

White Fish Sauce

Boil down the stock from the bones (see No. 26), without adding any onion or parsley, or, perhaps, add one little piece of onion; strain it and thicken thoroughly with white thickening (see No. 12), or butter and flour. Pour over the fish, and ornament with chopped parsley and little pieces of red chili or capsicums, little slices of green pickle, skins of pickled walnuts, etc.