• 4 shallots
• 1 qt. best brown vinegar
• 6 tablesp. walnut ketchup
• 5 tablesp. anchovy essence
• 4 tablesp. soy
• ½ teasp. cayenne pepper
• salt to taste

Chop the shallots very finely. Put with all the other ingredients into a large bottle, and cork it closely. Shake well 3 or 4 times daily for about 14 days, then strain the sauce into small bottles, cork tightly, store in a cool, dry place.