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Walnut Catsup

Put one hundred green walnuts into a mortar and beat them well until bruised, then put them into a jar with six ounces of chopped shallots, a head of garlic, one-half pound of salt, and two quarts of vinegar. Stir the contents of the jar twice a day for a fortnight, then strain off the vinegar, put it into a saucepan with three anchovies, one tablespoonful of cloves, two tablespoonfuls of peppercorns and one-fourth of an ounce of mace. Boil the vinegar for half an hour, then strain it off and leave it until cold. Pour the vinegar into bottles, being careful not to get any of the sediment mixed up in it. Cork the bottles tightly and keep them in a dry store-cupboard.