Time: About 3/4 hour.
Seasonable in September, when the walnut-shells are obtainable.

  1. 1/2 sieve of walnut-shells
  2. 2 quarts of water
  3. salt
  4. 1/2 lb. of shalots
  5. 1 oz. of cloves
  6. 1 oz. of mace
  7. 1 oz. of whole pepper
  8. 1 oz. of garlic
  • Put the walnut-shells into a pan, with the water, and a large quantity of salt
  • Let them stand for 10 days
  • Then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice
  • Place it on the fire, and remove all scum that may arise
  • Now boil the liquor with the shalots, cloves, mace, pepper, and garlic
  • Let all simmer till the shalots sink
  • Put the liquor into a pan, and, when cold, bottle, and cork closely
  • It should stand 6 months before using: should it ferment during that time, it must be again boiled and skimmed

  • Source: The Book of Household Management by Isabella Beeton (1859)

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