Pound in a mortar six large anchovies, moistening them with their own pickle. Then chop and pound six small onions. Mix them with a little black pepper and a little cayenne, half a glass of soy, four glasses of mushroom catchup, two glasses of claret, and two of black walnut pickle. Put the mixture into a small sauce-pan or earthen pipkin, and let it simmer slowly till all the bones of the anchovies are dissolved. Strain it, and when cold, bottle it for use; dipping the cork in melted rosin, and tying leather over it. Fill the bottles quite full.