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Walnut Ketchup No 5

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







Pound your walnuts; strew some salt upon them, and let them stand a day

or two; strain them; to every pint of juice put half a pound of

anchovies, and boil them in it till they are dissolved. Then strain the

liquor, and to every pint add two drachms of mace, the same quantity of

cloves, some black pepper, one ounce of dried shalots, and a little

horseradish.











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