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Wolfram Ketchup

Into two gallons of very stale ale--the stronger the better--put a pound and a half of anchovies washed and cleansed from the entrails, half an ounce of mace, the same quantity of cloves, a quarter of an ounce of allspice, the same quantity of long pepper, four chillies, half a dozen lumps of ginger, a pound of shallots, six lumps of sugar, and two quarts and a half of large mushrooms well rubbed and picked. Boil all these slowly in a well-tinned stewpan for an hour, then run the liquor through a jelly-bag. Let it stand until cold, then bottle it, cork the bottles well, tie a bit of bladder over each cork, and cover the bladder with sealing-wax. This is the most delicious of fish sauces, and one table-spoonful of it will suffice for a pint of melted butter. This ketchup will keep good more than twenty years.