1/2 lb. of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole
pepper, 1 oz. of garlic.
_Mode_.--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, and let all simmer till the shalots sink; then 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.
_Time_.--About 3/4 hour.
_Seasonable_ in September, when the walnut-shells are obtainable.
[Illustration: THE WALNUT.]
THE WALNUT.--This nut is a native of Persia, and was introduced
into England from France. As a pickle, it is much used in the
green state; and grated walnuts in Spain are much employed, both
in tarts and other dishes. On the continent it is occasionally
employed as a substitute for olive oil in cooking; but it is
apt, under such circumstances, to become rancid. The matter
which remains after the oil is extracted is considered highly
nutritious for poultry. It is called _mare_, and in Switzerland
is eaten under the name of _pain amer_ by the poor. The oil is
frequently manufactured into a kind of soap, and the leaves and
green husks yield an extract, which, as a brown dye, is used to
stain hair, wool, and wood.
WHITE SAUCE (Good).