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Tomato Sauce, Mock

Put a pint of water, a dessert-spoonful of vinegar, a good pinch of salt, and a large lump of sugar into a saucepan, and let it boil. Throw into it the red part only of four large carrots, and let it boil until quite soft. Take it up with an egg-slicer, and rub it through a sieve. Put the pulp into a preserving-pan with three table-spoonfuls of ale, a quarter of a pint of vinegar, a sour apple, half a dozen shallots pared and minced finely, a pinch of salt and cayenne, and as much mustard and powdered mace as will lie on a sixpence. Stir this mixture over a gentle fire for nearly half an hour. Let it get cold, put it into bottles, and cork down securely. It will keep for three or four weeks. Or, boil a dozen sour apples, pared and cored, till tender. Rub them through a sieve, colour the pulp with turmeric, stir a little vinegar into it to give it an acid taste, and flavour with salt and cayenne.