Walnut Ketchup for Fish Sauces

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Add anchovies and red port to the walnut pickle.
  2. Boil them till reduced one third.
  3. Strain the mixture.
  4. When cold, preserve it in small bottles close corked.
Original Text
Walnut Ketchup for Fish Sauces. To a quart of walnut pickle add a quarter of a pound of anchovies and three gills of red port; boil them till reduced one third, strain it, and when cold preserve it in small bottles close corked.
Notes
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