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Walnut Ketchup No 4

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







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.











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