Cockle Catsup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (8)
  1. Open the cockles.
  2. Scald them in their own liquor.
  3. Add a little water when the liquor settles, if you have not enough.
  4. Strain through a cloth.
  5. Season with every savory spice.
  6. If for brown sauce, add port wine, anchovies, and garlick.
  7. If for white, omit these, and put a glass of sherry wine, lemonjuice and peel, mace, nutmeg, and white pepper.
  8. If for brown, burn a bit of sugar for colouring.
Original Text
Cockle Catsup. Open the cockles: scald them in their own liquor: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with every savory spice; and if for brown sauce, add port wine, anchovies, and garlick; if for white, omit these, and put a glass of sherry wine, lemonjuice and peel, mace, nutmeg, and white pepper. If for brown, burn a bit of sugar for colouring. It is better to have cockles enough, than to add water; and they are cheap.
Notes
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