Another Way to make Catchup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Base
Aromatics and Spices
Optional Addition
Instructions (8)
  1. Salt the large flaps as above.
  2. Boil the liquor from the flaps and strain it through a thick flannel bag.
  3. To a quart of that liquor, add a quart of stale beer, a large stick of horse-radish cut in little slices, five or six bay-leaves, an onion stuck with twenty or thirty cloves, a quarter of an ounce of mace, a quarter of an ounce of nutmegs beat, a quarter of an ounce of black and white pepper, a quarter of an ounce of all-spice, and four or five races of ginger.
  4. Cover it close and let it simmer very softly till about one third is wasted.
  5. Strain it through a flannel bag.
  6. When it is cold, bottle it in pint bottles, cork it close.
  7. Note: Red wine can be used in the room of beer.
  8. Note: Some put in a head of garlick, but it is thought to spoil it.
Original Text
Another Way to make Catchup. TAKE the large flaps, and salt them as above; boil the liquor, strain it through a thick flannel bag: To a quart of that liquor put a quart of stale beer, a large stick of horse-radish cut in little slices, five or six bay-leaves, an onion stuck with twenty or thirty cloves, a quarter of an ounce of mace, a quarter of an ounce of nutmegs beat, a quarter of an ounce of black and white pepper, a quarter of an ounce of all-spice; and four or five races of ginger; Cover it close, and let it simmer very softly till about one third is wasted; then strain it through a flannel bag, when it is cold bottle it in pint bottles, cork it close, and it will keep a great while; You must put red wine in the room of beer; some put in a head of garlick, but I think that spoils it. The other receipt you have in the chapter for the sea.
Notes
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