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Sauce, Store, for Cold Meat or Fish

Slice two cloves of garlic, put them into a quart wine-bottle, and pour over them two table-spoonfuls of mushroom ketchup, the same of walnut ketchup, with a table-spoonful of soy, and half a pint of chilli vinegar. Put the bottle on one side, and let it remain for six days, shaking it frequently during the time. On the seventh day fill up the bottle with good ordinary vinegar, and in ten days strain it off. Put the sauce into small bottles, cork these closely, and store for use.