Recipe: Pink Sauce

Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce of powdered cochineal. Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use.

Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)