LEAMINGTON SAUCE (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.) ((Author's Recipe.))

Ingredients

• Walnuts
• To each quart of walnut-juice
• 3 quart vinegar
• 1 pint Indian soy
• 1 oz cayenne
• 2 oz shalots
• 3/4 oz garlic
• 1/2 pint port wine

Instructions

1. Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled.
2. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about.
3. Press out the juice, and to _each quart_ of walnut-liquor allow the above proportion of vinegar, soy, cayenne, shalots, garlic, and port wine.
4. Pound each ingredient separately in a mortar, then mix them well together, and store away for use in small bottles.
5. The corks should be well sealed.