Pound fine an ounce of black pepper, and half an ounce of allspice, with an ounce of salt, and half an ounce of scraped horseradish, and the same of eschalots, peeled and quartered; put these ingredients into a pint of mushroom ketchup, or walnut pickle, and let them steep for a fortnight, and then strain it.


A tea-spoonful or two of this is generally an acceptable addition, mixed with the gravy usually sent up for chops and steaks, or added to thick melted butter.