Lemon Catchup
Take six fine large ripe lemons, and roll them under your hand to increase the quantity of juice. Grate off all the yellow rind, and squeeze the juice into a pitcher, removing all the seeds. Prepare two ounces of finely scraped horse-radish, and two ounces of minced shalots, or very small onions. Put them into a pint of boiling vinegar, in which half an ounce of bruised ginger and a quarter of an ounce of mace have been simmered for five minutes. Add to this the lemon-juice and the grated peel, and two grated nutmegs. Boil all together for half an hour, and then transfer it with all the ingredients to a glass jar with a lid. Paste a band of strong white paper round the lower part of the lid. Set it in a dry cool place, and leave it undisturbed for three months. Then, through a funnel, pour off the liquid into small bottles, putting a tea-spoonful of salad oil at the top of each. Cork and seal them.