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Piquant Sauce, for Storing

The month of August is the best time for making this sauce, and it should not be used for fully three months after it is made. Take equal quantities of young walnuts and large mushrooms; put them into separate pans, bruise them well, and whilst bruising sprinkle a little salt in with them. A pound of salt will be sufficient for a peck of mushrooms and a hundred and fifty walnuts. Let them lie for a week, turning and bruising them frequently; then press them well, and drain off the liquor. Boil it separately until the scum ceases to rise. Measure it, and mix it in equal quantities, and with each pint of the mixed liquid put a pint of vinegar, half a blade of mace, four allspice, two cloves, a quarter of an ounce of ginger, as much cayenne as will lie on a threepenny piece, half a salt-spoonful of mustard seed, a clove of garlic, and three shallots. Boil and skim the sauce for twenty minutes. Pour it out, and when cold strain it, and mix with each pint a glassful of port, a quarter of a pint of claret, and a table-spoonful of soy. Put the liquid into small bottles, cork and seal them securely, and store--as indeed should be done with all such preparations--in a cool, dry place. Probable cost, uncertain.