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Walnut Catsup

Take one hundred walnuts; one onion (medium size); two quarts of vinegar; two tablespoons of pepper; six ounces of shallots; one-half pound of salt; two tablespoons of anchovies; one-fourth tablespoon of mace and one-half tablespoon of cloves. The walnuts should be green and tender enough to be pierced with a pin. Crush them in a mortar or a pan, and when well broken place them in a stone jar, with the shallots cut in pieces, the onion chopped fine, the vinegar and the salt. Let them stand two weeks, stirring them well three times a day. At the end of this time drain off all the liquid, put it into a stewpan with the rest of the ingredients and boil slowly one-half hour, stirring it well. Strain it, and when cold, pour it clear from any sediment, bottle and cork tightly. Store it in a dry place.