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Walnut Ketchup

Take a hundred young green walnuts, and pound them until well bruised. Put them in a jar with half a pound of chopped shallots, two quarts of vinegar, a head or two of garlic, and half a pound of salt, and stir every day for ten days. Then strain the liqour, and boil it with two ounces of anchovies, two ounces of whole pepper, half an ounce of cloves, and a quarter of an ounce of mace for thirty to forty minutes, skimming well. Strain, and when cold pour it free from the sediment into small dry bottles, and cork securely.