the liquor, boil it three hours, let it settle, strain and add to every 2 quarts, ½ oz. of cloves, ½ oz, nutmegs, ½ oz. mace, 1 oz. race ginger, 1 oz. jamaica, and 1 oz. black pepper, some eschalots and horse-radish, and 1 pint of Port wine, then boil it again half an hour. This will keep well.
Walnut Catsup.
Gather them green, prick them with a large needle, and let them lie three days, in an earthen pan, sprinkled with a handful of salt, and a very little water. Mash them well each day, with a rolling pin. On the fourth day, pour some scalding hot salt and water over, mash again, and let them stand the whole day; then with a spoon or cup, lift out what liquor there is, pound the walnuts well, and pour a little good vinegar and water over them, which will extract all their juice; pour this off, and put to it what you already have, boil it slowly, and scum well. When there is no longer any scum, put to every quart 1 oz. bruised ginger, 1 oz. allspice, 1 oz. black pepper, a ¼ oz. each of cloves, mace, and nutmeg; simmer it three quarters of an hour, when cold, bottle it.—Or: when of a full size, but tender, pound the walnuts, strain out the juice, let it settle and boil it up, taking off the scum as it rises: to each 2 quarts allow 3 lbs. anchovies, and boil gently till they are dissolved, then strain, and boil again with a small quantity of garlic and eschalots, a stick of cinnamon, ½ an oz. each of black pepper, cloves and mace, the rind of 2 lemons, 3 pints of vinegar, 4 wine-glassfuls of port wine, and the same of strong beer; boil it gently three quarters of an hour; scum well. The longer this is kept the better.
Oyster Catsup.
Use fresh Melton oysters. Pound them in a marble mortar, and to a pint of oysters add a pint of sherry. Boil them up, then add 1 oz. salt, 2 drachms of pounded mace, and 1 drachm of cayenne; boil up again, skim, then strain it through a sieve, and when cold, bottle it, and seal down the corks. Brandy will assist to keep it: it is a nice catsup for white sauces.—Cockles and muscles, the same way, but a pounded anchovy or two may be added to give
