Worcestershire Sauce.
The composition of this sauce is a trade secret, but a variety of similar sauces are found on the market. A good imitation may be made as follows:
Chop the green outer covering of unripe walnuts 5 pounds, bruise them to a pulp in a mortar, pour upon them 6 pints of good strong vinegar, and after standing a day heat to boiling and strain with strong pressure. To the liquid thus obtained add garlic, grated to a pulp, 2 ounces; capsicum, in fine powder, 2 ounces; black pepper, 1 ounce; cinnamon, 1 1/2 ounces; nutmeg, 1/2 ounce; allspice, 1 ounce; cloves, 1/2 ounce, all in fine powder; salt, 12 ounces; brown sugar, 8 ounces, and enough good vinegar to make 1 gallon of the finished product. This is to stand for some time, with frequent agitation, and then be put up in bottles.