Mash a gallon of ripe tomatas; add to it one pound of salt, press out
the juice, and to each quart add a quarter of a pound of anchovies, two
ounces of eshallots, and an ounce of ground black pepper; simmer the
mixture for a quarter of an hour; then strain it through a sieve, and
put to it a quarter of an ounce of pounded mace, the same quantity of
allspice, ginger, and nutmeg, and half a drachm of cochineal; let the
whole simmer for twenty minutes, and strain it through a bag: when cold,
bottle it:
Or, put tomatas into an earthen pan, and bake them very slowly in an
oven. Rub the pulp through a hair sieve, to separate the seeds and
skins. To every pound, by weight, of the pulp, add a pint and a quarter
of vinegar, with a drachm of mace, ginger, cloves, allspice, and one
ounce each of white pepper, and minced eshallot. Simmer them for half an
hour, and strain off the liquid.