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Superior Sauce for Flavouring Stews, Etc

Take one table-spoonful of finely-grated horse-radish, mix with it a table-spoonful of curry-powder, a salt-spoonful of cayenne, the grated rind of a fresh lemon, a tea-spoonful of ground ginger, a tea-spoonful of mustard-seed, a quarter of a nutmeg, grated, a salt-spoonful of celery-seed, half a dozen pickled walnuts, and an ounce of garlic. Mix these ingredients thoroughly, and pour upon them a quart of ketchup, a pint of port, half a pint of soy, the strained juice of three lemons, and a table-spoonful of essence of anchovy. Bottle the mixture, cork closely, and store in a warm place. Shake the bottle occasionally, and also before using the sauce. It may be used at the end of a week or two.