One peck of tomatoes, six onions sliced, two heads of celery, a dozen shalots, one ounce of cayenne pepper, half an ounce of black pepper, one ounce of mace in powder. Slice them into a well-tinned saucepan, mixing the seasoning with them as they are cut up; boil, keeping them well stirred; when thoroughly soft, drain off the water, and rub through a hair sieve. Boil it again until it is as thick as apple-sauce Put it into bottles, and cork close. Put the bottles into a stew-pan, fill it with cold water, and let it boil for twenty minutes. Keep in a cool place. Examine the bottles occasionally, and if there is the least indication of a change turn it into the kettle again, boil and skim it, keeping it well stirred from the bottom that it may not adhere, and put it into the bottles again. When required for use, warm what is wanted with a little gravy. It is as nice as when fresh done, and will be found excellent with calf's head or brains, veal, beef, mutton, pork, or goose. An onion or a shalot, boiled in the gravy with which it is mixed, will be an improvement.