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Walnut Ketchup No 3

(Sauces.) - (The Lady's Own Cookery Book)







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.











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