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Worcestershire Sauce

Worcestershire sauce is generally adulterated. If made according to this formula, it will be good and pure: White wine vinegar, fifteen gallons; walnut catsup, ten gallons; Maderia wine, five gallons; mushroom catsup ten gallons; table salt, twenty-five pounds; Cantor soy, four gallons; powdered capsicum, two pounds; powdered allspice, one pound; powdered coriander seeds, one pound; cloves, mace and cinnamon, of each one-half pound; assafœtida, one-fourth pound, dissolved in one gallon of brandy. Boil twenty pounds of hog's liver in ten gallons of water, for twelve hours, renewing the water from time to time. Take out the liver, chop it, mix with water, and work it through a sieve. Mix with the sauce, and bottle for use. If less is wanted, use carefully estimated proportionate quantities of ingredients.