ng pepper, half an
ounce of mace, a little ginger, and horseradish, cut in slices. Boil all
together till reduced to half the quantity; pour it into a pan, when
cold, and bottle it. Cork it tight, and it will be fit for use in three
months.

If you have any pickle left in the jar after the walnuts are used, put
to every gallon two heads of garlic, a quart of red wine, and of cloves,
mace, long, black, and Jamaica pepper, one ounce each; boil them all
together till reduced to half the quantity; pour the liquor into a pan;
bottle it the next day for use, and cork it tight.

_Walnut Ketchup._ No. 3.

Pound one hundred walnuts very fine, put them in a glazed pan with a
quart of vinegar; stir them daily for ten days; squeeze them very dry
through a coarse cloth. Boil the liquor, and skim it as long as any
thing will rise; then add spice, ginger, anchovies instead of salt, and
boil it up for use.

_Walnut Ketchup._ No. 4.

Take one hundred walnuts, picked in dry weather, and bruise them well in
a mortar. Squeeze out the juice; add a large handful of salt; boil and
skim it well; then put into the juice an equal quantity of white wine
vinegar, or the vinegar in which pickled walnuts have been steeped, a
little red wine, anchovies unwashed, four or five cloves of garlic, as
many blades of mace, two dozen cloves, and a little whole pepper. Boil
it six or seven minutes, and when cold bottle it. If higher spiced the
better.

_Walnut Ketchup._ No. 5.

Pound your walnuts; strew some salt upon them, and let them stand a day
or two; strain them; to every pint of juice put half a pound of
anchovies, and boil them in it till they are dissolved. Then strain the
liquor, and to every pint add two drachms of mace, the same quantity of
cloves, some black pepper, one ounce of dried shalots, and a little
horseradish.

_White Sauce._

Put some good veal or fowl cullis into a stewpan, with a piece of crumb
of bread, about the size of a tea-cup, a bunch of parsley, thyme,
scallions, a clove of garlic, a handful of butter, mushrooms, and a
glass of white wine: let the whole boil till half the quantity is
consumed. Strain it through a coarse sieve, keeping the vegetables
apart; then add to it the yolks of three eggs beaten up in three
table-spoonfuls of cream, and thicken it over the fire, taking care to
keep it continually stirred lest the eggs should curdle. You may either
add your vegetables or not. This sauce may be used wit