SAUCE ARISTOCRATIQUE (a Store Sauce)

Ingredients

• Green walnuts
• To every pint of juice
• 1 lb anchovies
• 1 drachm cloves
• 1 drachm mace
• 1 drachm Jamaica ginger bruised
• 8 shalots
• To every pint of the boiled liquor
• 1/2 pint vinegar
• 1/4 pint port wine
• 2 tablespoonful soy

Instructions

1. Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle.
2. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion.
3. Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again.
4. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use.
5. Cork well, and seal the corks.