2 tablespoonfuls horse-radish (grated).
1 tablespoonful allspice.
A grated nutmeg.
3 large pickled onions (minced fine).
2 dozen whole black peppers.
A pinch of cayenne.
1 tablespoonful salt.
1 tablespoonful white sugar.
1 quart vinegar from walnut or butternut pickle.
Mix all the spices well together; crush in a stone jar with a
potato-beetle or billet of wood; pour the vinegar upon these, and let
it stand two weeks. Put on in a porcelain or clean bell-metal kettle
and heat to boiling; strain and set aside until next day to cool and
settle. Bottle and cork very tightly. It is an excellent seasoning for
any kind of gravy, sauce, or stew.