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Toppings  | Time: About 3/4 hour.
Seasonable in September, when the walnut-shells are obtainable.
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Ingredients
- 1/2 sieve of walnut-shells
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2 quarts of water
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salt
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1/2 lb. of shalots
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1 oz. of cloves
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1 oz. of mace
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1 oz. of whole pepper
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1 oz. of garlic
| Directions
Put the walnut-shells into a pan, with the water, and a large quantity of salt
Let them stand for 10 days
Then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice
Place it on the fire, and remove all scum that may arise
Now boil the liquor with the shalots, cloves, mace, pepper, and garlic
Let all simmer till the shalots sink
Put the liquor into a pan, and, when cold, bottle, and cork closely
It should stand 6 months before using: should it ferment during that time, it must be again boiled and skimmed |
Source: The Book of Household Management by Isabella Beeton (1859)
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Walnut Ketchup I
