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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
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