Method.—Cut each tomato across into quarters, but without separating them at the bottom. Place them in a large jar, sprinkling each layer with salt, and cook them in a very slow oven for 12 hours. Add the mustard seed and spices to taste, boil and add the vinegar, and cover closely. Let the jar stand by the side of the fire for 5 or 6 days, and either stir or shake it several times daily. When ready strain into small bottles, cork them securely, and store for use. Average Cost, 1s. 8d. per quart.
Ingredients.—1 pint of good vinegar, 1 oz. of black peppercorns, ½ an oz. of whole ginger, ½ an oz. of salt, ¼ of an oz. of allspice, ½ an oz. of finely chopped shallots, 2 cloves of garlic bruised, 2 bay-leaves.
Method.—Pound or crush the peppercorns, ginger and allspice, put all into a jar, add the rest of the ingredients, and cover closely. Let the jar remain in a warm place for 1 week, then place it in a saucepan containing boiling water, and cook gently for 1 hour. When cold, cover closely, and store for use.
Time.—To cook, 1 hour. Average Cost, 10d.
Ingredients.—100 green walnuts, 1 quart of good vinegar, 3 ozs. of salt, 4 ozs. of anchovies, 12 finely-chopped shallots, ½ a stick of finely-grated horseradish, ½ a teaspoonful each of mace, nutmeg, ground ginger, ground cloves and pepper, 1 pint of port.
Method.—The walnuts must be very young and tender. Bruise them slightly, put them into a jar with the salt and vinegar, and let them remain for 8 days, stirring them daily. Drain the liquor from them into a stewpan, add to it the rest of the ingredients, simmer very gently for 40 minutes, and when quite cold, strain the preparation into small bottles. Cork them closely, cover with melted wax, and store in a cool, dry place.
Ingredients.—1 quart of best brown vinegar, 6 tablespoonfuls of walnut ketchup, 5 tablespoonfuls of essence of anchovy, 4 tablespoonfuls of soy, ½ a teaspoonful of cayenne, 4 very finely-chopped shallots, salt to taste.
Method.—Put all these ingredients into a large bottle, and cork it closely. Shake it well 3 or 4 times daily for about 14 days, then strain the sauce into small bottles, cork them tightly, and store in a cool, dry place.