Procure six half sieves of fine red ripe tomatas, pull out the stalks,
squeeze out the seeds, and throw the tomatas into a middling-sized
stock-pot or large stewpan, add two carrots (cut in thin slices), ten
onions (do.), a head of celery, ten sprigs of thyme, ten do. of parsley,
six bay-leaves, six cloves of garlic, four blades of mace, ten cloves,
ten peppercorns, and a handful of salt; place upon the fire, move them
occasionally from the bottom, and let boil three quarters of an hour;
then line a couple of large sieves with cloths, into which put them to
drain, (not too dry,) throw the liquor that runs from them away, rub
them through a wire sieve, and afterwards through tammies, then put them
into a stewpan, season with a teaspoonful of cayenne and a little more
salt, place upon the fire, and stir until boiling, take from the fire,
and when about three parts cold, put into strong glass bottles[19] (do
not fill them too full), cork them down, tightly securing the corks with
wire or string, place them in a vegetable steamer, and steam them well
for half an hour (or if no steamer, have a large fish-kettle of water
simmering, in which stand the bottles, with their necks just out of the
water) take them out, and when cold dip the tops into melted pitch and
rosin, then into cold water, and put by until required.
END Of RECEIPTS FOR THE TABLE OF THE WEALTHY.