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Sauce, Store, for Cold Meat and Game

Pound the flesh of five anchovies with three cloves of garlic and six shallots. Add half a spoonful of cayenne pepper, half a spoonful of white pepper, three blades of mace powdered, one grated nutmeg, half a lemon, sliced, four bay-leaves, and a sprig of basil. Put the ingredients into a saucepan, pour over them a pint of walnut ketchup, a pint of mushroom ketchup, half a pint of good vinegar, and a quarter of a pint of soy. Simmer all gently together till the flavour of the ingredients is extracted, strain, bottle securely, and store for use. Time to boil, one hour.