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Anchovy Ketchup

Put half a gallon of mild ale into a saucepan with half a pound of anchovies, three blades of mace, one tea-spoonful of sifted sugar, a little whole ginger, six small onions, a couple of cloves, and twenty black peppercorns. Let all boil up once, then draw them from the fire, and allow them to simmer slowly for three-quarters of an hour. Strain through a fine hair sieve, and stir into the strained liquid two table-spoonfuls of mushroom ketchup. When it is quite cold, bottle it, and cork it securely. Probable cost, 1s. 6d. per quart. Sufficient for two quart bottles.