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Walnut Catsup
100 walnuts
7 ounces shallots
1 head garlic
1/2 pound salt
2 quarts vinegar
2 ounces anchovies
2 ounces pepper
1/4 ounce mace
1/2 ounce cloves
Beat in a large mortar a hundred green walnuts until they are
thoroughly broken; then put them into a jar with six ounces of
shallots cut into pieces, a head of garlic, two quarts of vinegar
and the half pound of salt; let them stand for a fortnight, stirring
them twice a day. Strain off the liquor, put into a stew pan with
the anchovies, whole pepper, half an ounce of cloves and a quarter
ounce of mace; boil it half an hour, skimming it well. Strain it
off, and, when cold, pour it clear from any sediment into small
bottles, cork it down closely and store it in a dry place. The
sediment can be used for flavoring sauces.
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Walnut Ketchup 03