Ingredients: A collection of oily, fatty fish - Sardines, Herrings, Pilchard.
Preparation:
Place a layer of herbs that have a strong aroma (dill, coriander, fennel, celery, mint, oregano) into a large pitcher.
Remove the bones from the fish and mash them. Place a layer of fish on top of the herbs.
Add a leyer of salt to the length of two fingers.
Repeat the layers of herbs, fish and salt until he pitcher is filled,
Leave for seven days, then turn daily for the next twenty days, by which time it should have liquidised and is then ready for use.
Personal opinion: Life must have been pretty tough to make this stuff taste good...
We have a hint of this in our modern Worcestershire sauce (the anchovies)