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Gourmet's Sauce

Macerate together for two or three weeks two quarts of good mushroom catsup, one quart each of walnut catsup and port wine, one-half pint each of chili vinegar and soy, one breakfast cupful of essence of anchovies, four ounces each of bruised garlic and white pepper, one ounce of bruised chillies, and one ounce each of mace and cloves. Strain through a coarse muslin, and bottle for future use. This sauce is improved by keeping.