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Worcestershire Sauce

Dissolve three ounces of sugar in one pint of vinegar over the fire, then take it off and mix in two tablespoonfuls each of Indian soy and walnut catsup, one-half tablespoonful of salt, one teaspoonful of cayenne pepper, one nutmeg cut in thin slices, twelve cloves, one-half tablespoonful of ground ginger, three or four cloves of garlic and a small piece of lemon peel. Turn all the ingredients into a wide-mouthed bottle and let it stand for a month, shaking it well every day. Strain off the sauce into smaller bottles and keep them tightly corked till required.