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Irish Walnut Ketchup

Extract the inner white part of some green walnuts, and, after pounding them thoroughly, strain off the juice to make it clear, let it stand for twelve hours, and strain again. Add to each pint of juice a large onion, two ounces of horse-radish, sliced, half an ounce of shallots, a clove of garlic, half a pint of vinegar, and half a pound of anchovies. These ingredients being well mixed, boil for two hours. When cold, strain the liquor until quite clear, then add to each pint of the ketchup half an ounce of spice (mace, cloves, nutmeg, and whole black pepper in equal quantities), two wine-glassfuls of port, and a quarter of a glass of soy. Boil again for three-quarters of an hour, but do not strain the liquor, as the spices must be distributed in the several bottles in which it is placed. The saucepan must always be kept closely covered, or the delicious aromatic flavour will evaporate. Pour the ketchup into a jar, and cover till cold, when it can be poured into bottles, but the greatest attention must be paid to their being clean and dry. Seal the corks. Probable cost, 1s. per pint.