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Elderberry Ketchup, for Fish Sauce

Pick a pint of ripe elderberries from the stalks, and put them into an earthen jar. Pour over them a pint of boiling vinegar, and let them remain in a cool oven all night. Strain the liquor from the berries without squeezing them, and put it into a saucepan with an ounce of shallots, a blade of mace, an inch of whole ginger, a tea-spoonful of cloves, and a tea-spoonful of peppercorns. Boil for six or eight minutes, and bottle the ketchup, when cold, with the spices. Sufficient for one pint and a half of ketchup. Probable cost, 1s.