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Lemon Ketchup

Take six large fresh lemons. Cut off the rind very thinly. Make a deep incision in the end of each, fill it with salt, and afterwards rub salt all over them, using not less than three ounces. Let the lemons stand in a warm place for seven or eight days; then put them into an earthen jar, strew over them a quarter of an ounce each of mace, cloves, and cayenne; add two ounces of horse-radish, and, if the flavour is liked, one ounce of garlic or shallots. Put a pint and a half of best white vinegar into a saucepan, with half a blade of mace, and half an ounce of bruised ginger. Simmer it gently for three minutes, then pour it hot upon the lemons, etc. This pickle may stand for five months before it is strained; though, if required, it can be used at the end of two months. The colour would be improved if two or three bruised tomatoes were put with it. Probable cost, 1s. 8d. Sufficient for one quart of ketchup.