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Reading Sauce

Take two large earthen jars. Put into one an ounce and a half of bruised shallots and two pints and a half of walnut pickle, set this in a gentle oven, and let it boil until the liquor is reduced to two pints. Put into the other jar a quart of water, three-quarters of a pint of Indian soy, a pounded anchovy, half an ounce of pepper, half an ounce of ginger, and one ounce of mustard-seed, all bruised; add also half an ounce of cayenne. Set this jar in the oven, and let it boil for an hour. Pour the contents of one jar into the other, stir the mixture well together, and let it boil for half an hour. Cover closely, and let it stand in a cool place until the next day. Put into the sauce a quarter of an ounce of dried bay-leaves, and leave it for a week. Strain through a jelly-bag, put the liquor into small bottles, cork these tightly, and store for use. Time, nine days. Sufficient for two quarts of sauce.