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Aristocratic Sauce

Mix one pound of anchovies, and about one-half teaspoonful each of cloves, mace and Jamaica ginger with one pint of juice that has been pressed from some green walnuts and permitted to settle, put them into a saucepan, and boil them until the anchovies are dissolved, strain the boiled liquor into another saucepan, add six shallots, two tablespoonfuls of soy, one breakfast cupful of vinegar, and one-half breakfast cupful of port wine. When boiled, leave the sauce until cold, then put it into bottles, and keep it corked until wanted for serving.