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Worcester Sauce, to Make

Mince two cloves of shallot, put the mince into a dry bottle, and pour over it a pint of Bordeaux vinegar. Add three table-spoonfuls of essence of anchovy, three table-spoonfuls of walnut ketchup, two table-spoonfuls of soy, and as much cayenne as is approved: the quantity cannot be given, as cayenne varies so much in quality. Cork the bottle, keep it in a cool place, and shake it well twice a day for a fortnight. Strain the sauce, put it in small bottles, cork closely, and store for use.