Walnut Ketchup. No. 3.
Pound one hundred walnuts very fine, put them in a glazed pan with a quart of vinegar; stir them daily for ten days; squeeze them very dry through a coarse cloth. Boil the liquor, and skim it as long as any thing will rise; then add spice, ginger, anchovies instead of salt, and boil it up for use.