 Ingredients |
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| 4 lb | Tomatoes | |
| 2 | Shallots | |
| 0.5 oz | Sugar | |
| 0.5 oz | Salt | |
| 1 tsp | Mustard | |
| 4 oz | Vinegar | |
| 10 | Peppercorns | |
| 2 | Blades Mace | |
| a few | Celery Seeds |
Method
Cut the tomatoes into quarters, chop the shallots and simmer these together slowly. Rub through a sieve and to every quart of tomato pulp and a quarter pint of vinegar, 0.5 oz sugar, 0.5 oz salt, 1 tsp mustard, and then in a muslin bag 10 peppercorns, 2 blades mace and a little celery seed.
Mix the mustard powder to a paste with a little tomato juice. Cook until thick and bottle.