Walnut Ketchup No 2 Recipe

Take half a bushel of green walnuts, before the shell is formed, and

grind them in a crab-mill, or beat them in a marble mortar. Squeeze out

the juice, through a coarse cloth, wringing the cloth well to get out

all the juice, and to every gallon put a quart of wine, a quarter of a

pound of anchovies, the same quantity of bay salt, one ounce of

allspice, half an ounce of cloves, two ounces of long pepper, half an

ounce of mace, a little ginger, and horseradish, cut in slices. Boil all

together till reduced to half the quantity; pour it into a pan, when

cold, and bottle it. Cork it tight, and it will be fit for use in three

months.



If you have any pickle left in the jar after the walnuts are used, put

to every gallon two heads of garlic, a quart of red wine, and of cloves,

mace, long, black, and Jamaica pepper, one ounce each; boil them all

together till reduced to half the quantity; pour the liquor into a pan;

bottle it the next day for use, and cork it tight.

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