WALNUT KETCHUP.
Ingredients.—100 walnuts, 1 handful of salt, 1 quart of vinegar, ¼ oz. of mace, ¼ oz. of nutmeg, ¼ oz. of cloves, ¼ oz. of ginger, ¼ oz. of whole black pepper, a small piece of horseradish, 20 shalots, ¼ lb. of anchovies, 1 pint of port wine. Mode.—Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar; let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients, for about ½ hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks. Time.—½ hour. Seasonable.—Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.