Walnut Catsup Recipe

Procure the walnuts by the last of June--keep them in salt and water for

a week, then bruise them, and turn boiling vinegar on them. Let them

remain covered with vinegar for several days, stirring them up each

day--then boil them a quarter of an hour with a little more vinegar,

strain it through a thick cloth, so that none of the coarse particles of

the walnuts will go through--season the vinegar highly with cloves,

allspice, pepper and salt. Boil the whole a few minutes, then bottle and

cork it tight. Keep it in a cool place.

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