I tried my hand at Mrs. Beeton's "Walnuts Pickle Sauce" this week, eager to blend the old and new in my kitchen. The ingredient list was an adventure in itself, with walnut pickle and mushroom ketchup being the stars of the show. I found the process delightfully simple: a quick chop, a simmer, and a strain later, I had a glossy, deep-red sauce that smelled like a boozy picnic in a bottle. What surprised me most was the anchovies—they melted away into a savory umami depth that was far from fishy. This sauce is a treasure for the weeknight cook who loves to experiment with vintage flavors. I can see it pairing beautifully with roasted meats or even a cheese board. The next time I make it, I'll try it with a dollop of cream to mellow out the heat.