piquant Welsh sauce



  • 6 lemons cut in eighths mixed with 1 litre of malt vinegar, 450 g of salt, 50 g each of grated horseradish and English mustard, 6 cloves of garlic and 1 tbsp each of ground mace, cloves, nutmeg and cayenne pepper, all brought to the boil in an enamel or glass pan, left to steep for 6 weeks in a jar, stirring daily, then strained and bottled