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Walnut Ketchup (INGREDIENTS sieve)

INGREDIENTS. 1/2 sieve of walnut-shells, 2 quarts of water, salt, 1/2 lb. of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole pepper, 1 oz. of garlic.

Put the walnut-shells into a pan with the water and a large quantity of salt; let them stand for 10 days, then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice; place it on the fire, and remove all the scum that may arise. Now WALNUTS, CANDIED. boil the liquor with the shalots, cloves, mace, pepper and garlic, and let all simmer till the shalots sink; then put the liquor into a pan, and, when cold, bottle and cork closely. It should stand 6 months before using: should it ferment during that time, it must be again boiled and skimmed.

TIME. About hour.

SEASONABLE in September, when the walnut-shells are obtainable.