This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Thyme, 4 ounces; winter savory, 4 ounces; sweet marjoram, 4 ounces; sweet basil, 4 ounces; grated lemon peel, 1 ounce: eschalots, 2 ounces; bruised celery seed,
1 ounce; alcohol (50 per cent), 64 ounces. Mix the vegetables, properly bruised, add the alcohol, close the container and set aside in a moderately warm place to digest for 15 days. Filter and press out. Preserve in 4-ounce bottles, well corked.
Tomatoes, 1 quart; arrowroot, 2 ounces; extract of beef, 1 ounce; bay leaves, 1 ounce; cloves, 2 ounces; red pepper, 4 drachms; Worcestershire sauce, quantity sufficient to flavor. Mix.
Extract of beef, 2 ounces; concentrated chicken,
2 ounces; clam juice, 8 ounces; tincture of black pepper, 1 ounce; extract of celery, 3 drachms; extract of orange peel, soluble, 1 drachm; hot water enough to make 2 quarts.