Walnut Ketchup. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Take walnuts when they are fit to pickle, beat them in a mortar, press out the juice through a piece of cloth, let it stand one night, then pour the liquor from the sediment.
  2. To every pint of walnut juice, add one pound of anchovies. Let them boil together till the anchovies are dissolved.
  3. Skim the mixture.
  4. To every pint of liquor, add an eighth of an ounce of mace, the same of cloves, the same of Jamaica pepper, half a pint of common vinegar, half a pound of shalots, with a few heads of garlic, and a little cayenne.
  5. Boil all together till the shalots are tender.
  6. When cold, bottle up for use.
Serving Suggestions
  1. A spoonful of this ketchup put into good melted butter makes an excellent fish-sauce.
  2. It is equally fine in gravy for ducks or beef-steaks.
Original Text
Walnut Ketchup. No. 1. Take walnuts when they are fit to pickle, beat them in a mortar, press out the juice through a piece of cloth, let it stand one night, then pour the liquor from the sediment, and to every pint put one pound of anchovies; let them boil together till the anchovies are dissolved; then skim, and to every pint of liquor add an eighth of an ounce of mace, the same of cloves and Jamaica pepper, half a pint of common vinegar, half a pound of shalots, with a few heads of garlic, and a little cayenne. Boil all together till the shalots are tender, and when cold bottle up for use. A spoonful of this ketchup put into good melted butter makes an excellent fish-sauce; it is equally fine in gravy for ducks or beef-steaks. [212]
Notes
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