Beat the loaf sugar very fine: put it into an iron frying-pan, with the butter; set it over a clear fire, mixing it well all the time: when it begins to be frothy, the sugar is dissolving; hold it high over the fire. When the butter and sugar is of a deep brown, pour in a little white wine; stir it well; add a little more wine, stirring it all the time. Put in the rind, salt, mushroom ketchup, allspice, shalots; boil them slowly eight minutes, then pour into a basin, cover it close, and let it stand till next day. Skim and bottle it. A pint of white wine is the proper quantity for these ingredients.