Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2  C             Dark Molasses
    2                    Green onions -- chop
    3      Tbsp          Coarse salt (kosher)
    3      Tbsp          Dry mustard
    1      Tsp           Paprika
      1/4  Tsp           Cayene
    1                    Clove garlic -- crush or
    1      Tsp           Garlic powder
    1                    Anchovy fillet; chop -- or
    1      tbsp          Anchovey paste
    6      tbsp          Fresh taramind -- or
    1      tbsp          Taramind extract
    1      tsp           Pepper
      1/2  tsp           Fenugreek
      1/2  tsp           Powdered ginger
      1/2  tsp           Ground cinnamon
    1      tsp           Powdered cloves
      1/2  tsp           Caradamen seeds
    3      drops         Tabasco
    6      oz            Rhine wine
    2      oz            Rose wine
    1      pint            White vinegar
    1      tbsp          Kitchen Bouquet
    1      tbsp          Postum Powder

Preparation:

Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat. Pour into crock or tuperware container (2qt) Let stand covered for 1 week. Then strain thru cheese- cloth, six times. bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.