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Take walnuts, when they are fit for pickling, bruise them well in a marble mortar, and strain off the liquor from them through a cloth, let it stand to settle, pour off the clear, and to every pint of it add one pound of anchovies, half a quarter of an ounce of mace, half a quarter of an ounce of cloves, half a quarter of an ounce of Jamaica pepper, bruised fine; boil them together till the anchovies are dissolved; then strain it off, and to the strained liquor add half a pint of the best vinegar, and eight shalots; just boil it up again, pour it into a stone pan or china bowl, and let it stand till cold, when it is fit to put up in bottles for use.
When cold, bottle and cork it well, and seal it down. This composition very agreeably heightens the flavour of white sauces, and white made-dishes. If a glass of brandy be added to the essence, it will keep a considerable time longer than oysters are out of season. ESSENCE OF SHALOT. Peel, mince, and pound in a mortar, three ounces of shalots, and infuse them in a pint of sherry for three days.
Flour two or three sweetbreads: if very thick, cut them in two. Fry all together, with a few large oysters, of a fine yellow brown. Pour off the butter, add a pint of good gravy, some asparagus tops about an inch long, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine.
Cut them into slices of an inch thick, cover them with vinegar, adding some allspice, a few cloves, a little mace, black pepper, horseradish sliced, some onions, shalots, a little pounded ginger, and some salt. Boil these ingredients together twenty minutes, and when cold, add to them a little bruised cochineal.
Or cut them in thin slices, with pepper, salt, vinegar, and sliced onions. Or send them to table whole, with a sliced onion in a saucer. CUCUMBER KETCHUP. Pare some large old cucumbers, cut them in slices, and mash them; add some salt, and let them stand till the next day. Drain off the liquor, boil it with lemon peel, mace, cloves, horse-radish, shalots, white pepper, and ginger.
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