Reading Sauce

Ingredients

• 2-1/2 pint walnut pickle
• 1-1/2 oz shalots
• 1 quart spring water
• 3/4 pint Indian soy
• 1/2 oz bruised ginger
• 1/2 oz long pepper
• 1 oz mustard-seed
• 1 anchovy
• 1/2 oz cayenne
• 1/4 oz dried sweet bay-leaves

Instructions

1. Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor;
2. place it before the fire, and let it boil until reduced to 2 pints.
3. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted;
4. put this also before the fire, and let it boil for 1 hour, or rather more.
5. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour;
6. cover closely, and let them stand 24 hours in a cool place;
7. then open the jar and add the bay-leaves;
8. let it stand a week longer closed down, when strain through a flannel bag, and it will be ready for use.
9. The above quantities will make 1/2 gallon.