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Tomato Ketchup

A small glassful of tomato ketchup stirred into half a pint of melted butter or gravy may be used instead of tomato sauce. Take two quarts of small ripe tomatoes, cut them into slices, lay them in a deep pan, and sprinkle amongst them four ounces of salt. Let them lie for twenty-four hours. Pour the juice from them, and boil it with four ounces of shallots and a dozen and a half small capsicums. Press the tomatoes through a sieve, stir the pulp into the juice, and let it boil half an hour longer. Pour the ketchup whilst it is warm into warm bottles. Cork securely, and seal the corks. Time, two days.