WORCESTERSHIRE SAUCE

From 1922:

One pint Indian soy. 1 oz. ground, black pepper, ½ oz. garlic, ½ oz. bruised cloves, ½ oz. cayenne pepper, 8 oz. eschalots, 2 quarts vinegar. Put all into a stone jar and stir daily with a wooden spoon for a fortnight; then boil for 20 minutes, strain and bottle. Very good.