2 gallons tomatoes, green, and sliced without peeling.
12 good-sized onions, also sliced.
2 quarts vinegar.
1 quart sugar.
2 tablespoonfuls salt.
2 tablespoonfuls ground mustard.
2 tablespoonfuls black pepper, ground.
1 tablespoonful allspice.
1 tablespoonful cloves.
Mix all together, and stew until tender, stirring often lest they
should scorch. Put up in small glass jars.
This is a most useful and pleasant sauce for almost every kind of meat
and fish.