Mushroom Ketchup. No. 4

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 12 days ago
Not a recipe: No

Ingredients (11)

a quart of red wine ↝ Wine, red [Wine]
some flaps of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
half a pound of anchovies
some thyme ↝ Thyme, fresh [Spices and Herbs]
two onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]

for fish sauce

a spoonful of which, with a little gravy, butter, and lemon ↝ Gravy, NFS [Dips, gravies, other sauces]
a spoonful of which, with a little gravy, butter, and lemon ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of which, with a little gravy, butter, and lemon ↝ Lemon, raw [Citrus fruits]

Instructions (2)

Into a quart of red wine put some flaps of mushrooms, half a pound of anchovies, some thyme, two onions sliced, parsley, cloves, and mace.
Let them stew gently on the fire; then strain off the liquor, a spoonful of which, with a little gravy, butter, and lemon, will make excellent fish sauce, and be always ready.

Original Text

Mushroom Ketchup. No. 4.

Into a quart of red wine put some flaps of mushrooms, half a pound of anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let them stew gently on the fire; then strain off the liquor, a spoonful of which, with a little gravy, butter, and lemon, will make excellent fish sauce, and be always ready.

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Notes

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