Another.
Cut in slices about one hundred of the largest walnuts for pickling; cut through the middle a quarter of a pound of shalots, and beat them fine in a mortar, adding a pint and a half of the best vinegar and half a pound of salt. Let them remain a week in an earthen vessel, stirring them every day. Press them through a flannel bag; add a quarter of a pound of anchovies; boil up the liquor, scum it, and run it through a flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and bottle it when cold.