Tomato Catsup

Boil one quart of vinegar in a saucepan, adding a quarter of an ounce of capsicum peppers, one ounce of garlic, half an ounce of shallot, all nicely peeled, and half an ounce of white ground pepper, also a coffeespoonful of red pepper, and let boil for ten minutes, then strain through a fine sieve. Mix in with this vinegar, one and a half pounds of tomatoes, reduce all together and then add the juice of three lemons, and salt to taste. Should this sauce be too thick, add more vinegar or some water; fill up the bottles, let stand till cold, then put them in a very cool place to use when needed. This sauce is excellent as a relish for cold meats fish, oysters, etc.