Pontac Catsup for Fish

Ingredients

• 1 pint ripe elderberries
• 3/4 pint vinegar
• 1/2 teaspoonful salt
• 1 small piece ginger
• 1 blade mace
• 40 corns pepper
• 12 whole cloves
• 4 whole eschalots

Instructions

1. Strip the ripe elderberries from their stalks.
2. Pour boiling vinegar over the elderberries.
3. Let stand in a cool oven all night.
4. The next day, strain off the liquid without pressure.
5. Boil the strained liquid for five minutes with salt, ginger, mace, peppercorns, cloves, and eschalots.
6. Allow to cool completely.
7. Bottle with the spices.