Mix together a pint of claret, a pint of mushroom catchup, and
half a pint of walnut pickle, four ounces of pounded anchovy, an
ounce of fresh lemon-peel pared thin, and the same quantity of
shalot or small onion. Also an ounce of scraped horseradish, half
an ounce of black pepper, and half an ounce of allspice mixed, and
the same quantity of cayenne and celery-seed. Infuse these
ingredients in a wide-mouthed bottle (closely stopped) for a
fortnight, shaking the mixture every day. Then strain and bottle
it for use. Put it up in small bottles, filling them quite full.