Walnut Ketchup. No. 4.
Take one hundred walnuts, picked in dry weather, and bruise them well in a mortar. Squeeze out the juice; add a large handful of salt; boil and skim it well; then put into the juice an equal quantity of white wine vinegar, or the vinegar in which pickled walnuts have been steeped, a little red wine, anchovies unwashed, four or five cloves of garlic, as many blades of mace, two dozen cloves, and a little whole pepper. Boil it six or seven minutes, and when cold bottle it. If higher spiced the better.