Irish Sauce.—E. R.—Take five or six hundred green walnuts, according to the quantity of juice they will yield; scoop out all the whites, beat them in a mortar, and strain the juice through a cloth; let it stand a day and night, strain it, and pour it off clear; to a pint of this liquor put one pound of anchovies and half a pint of vinegar, and to each pint thus made a clove or two of garlic, two or three shalots, some horseradish, and one onion cut in quarters; boil it two hours, and then strain it off. When strained add to every pint of liquor half a quarter of an ounce of mace, the same quantity of cloves, of nutmeg, and of whole black pepper, half a pint of portwine, and two tablespoonfuls of soy. Boil them together for half an hour. Then pour it off into an earthen jar, and let it remain covered until it is cold; then bottle it off into clean dry bottles, distributing the spice equally in each; cork it down closely, and take care in boiling to keep the saucepan covered
.-A new system of domestic cookery: formed upon principles of economy…, Maria Eliza Ketelby Rundell, 1808.
Irish Chieftain's feast
