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Poulac Ketchup

Take a quart of ripe elderberries, measured after they have been stripped from the stalks. Put them into a deep jar, and pour over them a pint and a half of boiling vinegar. Place the jar in a cool oven overnight. Next day strain the liquid without squeezing the fruit, and put it into a saucepan with an inch of whole ginger, two blades of mace, a tea-spoonful of pepper-corns, a tea-spoonful of salt, half a tea-spoonful of cloves, and eight shallots. Boil all together for five or six minutes, then pour the ketchup out, and when cold, put it with the spice into small bottles, which must be corked and sealed securely. If liked, half a pound of boned anchovies may be put into the liquid with the spices, and stirred gently until they have dissolved. Probable cost, uncertain. Sufficient for four half-pint bottles.