Another Recipe

Cut in slices about one hundred of the largest walnuts for pickling; cut

through the middle a quarter of a pound of shalots, and beat them fine

in a mortar, adding a pint and a half of the best vinegar and half a

pound of salt. Let them remain a week in an earthen vessel, stirring

them every day. Press them through a flannel bag; add a quarter of a

pound of anchovies; boil up the liquor, scum it, and run it through a

flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and

bottle it when cold.

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