Walnut catsup
Select walnuts but half-grown and into which a needle enters easily. Prick each clear through three times, pack in layers, strewing a handful of salt between the layers. Pour in cold water until the walnuts are covered, lay a heavy inverted saucer upon them to hold the walnuts under the brine, and keep them in it two weeks. Every day churn them with a wooden mallet to bruise and crack them into small bits. At the end of the fortnight turn off the brine, beat the nuts fine; cover them with boiling vinegar and add the reserved brine. Measure liquid and crushed nuts, and allow for each quart a teaspoonful, each, of onion juice and grated horseradish; two teaspoonfuls, each, of ground cloves and mace, and a tablespoonful, each, of ground ginger and black pepper. Boil steadily for two hours, run through a sieve, cool, bottle and seal.