A Sauce for Cold Meat

• 3 lemons
• 1½ oz (40 g) salt
• 1

Slice the lemons, remove the pips and rub salt into the slices. Mix the allspice, mustard seed, pepper, horseradish, mace, cayenne and cloves. Put the lemon slices in layers in ajar and sprinkle the mixed spices between each layer. Pour over the vinegar at boiling point. Set aside for 24 hours, squeeze, strain and bottle.