Cavechi, an Indian Pickle. No. 1.
This is excellent for sauce. Into a pint of vinegar put two cloves of garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, and four of walnut pickle, with as much cochineal as will colour it, two dozen large anchovies boned and dissolved in the juice of three lemons, and one spoonful of mustard. Use it as an addition to fish and other sauce, or in any other way, according to your palate.