Walnut Sauce
- Walnuts
- 2 quarts of vinegar
- 1 gill of salt
- 1 heaping teaspoon of ground black pepper
- 1 heaping teaspoon of cloves
- 1 grated nutmeg
- 1 teaspoon of cayenne pepper
- 1 teaspoon of ground ginger
A half peck of walnuts young enough to crush easily-they can be rolled on a board or crushed in a mortar. Add 2 quarts of vinegar and a gill of salt. Stir and mash together for a week; then boil in a porcelain kettle, adding a heaping teaspoon of ground black pepper, the same of cloves, 1 grated nutmeg, 1 teaspoon of cayenne pepper, and 1 teaspoon of ground ginger. Boil all to a paste; if too thick to run from a bottle, add more vinegar to thin it. Keep corked tightly in a dark closet. Some cooks do not mash while cooking, but strain off the juice to bottle. Good with meats.
Submitted by Oct 23, 2009
15 min
30 min
45 min