1  bunch celery with leaves
2  onions
4  carrots
1  bunch parsley
1/2 teaspoon basil
2  bay leaves
3  cardamom seeds, cracked
1 teaspoon coriander seeds
1/2 teaspoon grated nutmeg
6  peppercorns, cracked
1/2 teaspoon ginger
1 tablespoon salt
1/2 cup sugar
1 cup vinegar

Finely chop vegetables and parsley, put into a pan, cover with water and boil until vegetables are mushy.

Strain through a cloth, squeeze well. Return juice to fire, simmer and reduce to about a pint in volume.

While liquid is boiling down, put sugar in a heavy skillet over a fire and keep stirring sugar until it gets lumpy and finally melts into a brown/black syrup; you may wish to lower heat as sugar melts. When sugar is melted, immediately pour the boiling liquid into skillet and stir vigorously. (Be watchful that the hot sugar does not pop out and burn you). Cook mixture until well blended and a rich brown. Pour into hot, sterilized catsup bottles, cap, cool and refrigerate.