The English Housekeeper/Chapter 27
These should be made at home, as well as pickles. A small quantity of catsup every year is sufficient, and very little time and trouble will provide it. It should be put into small bottles (filled to the neck), for when a cork is once drawn, catsups, essences, and pickles begin to decay. The bottles kept lying on their side, because this tends to preserve the cork. Keep them in a dry place.
Made in September. The large flaps are best. Break off whatever parts are dirty or decayed, and lay the rest in pieces, in an earthen pan in layers, with salt between; put a folded cloth over, and let it stand a day and night, or longer, by the side of the fire; then strain off the liquor into the saucepan, and to every quart, put ½ oz. black peppercorns, a ¼ oz. allspice, ½ oz. sliced ginger, a few cloves, and 2 or 3 blades of mace. Boil the liquor, fifteen minutes, over a quick fire, though it will be stronger and keep longer, if boiled until the quantity be reduced one half, and then the spices need not be put in until it has been boiling about twenty minutes. When you take it off the fire, let it stand to settle, pour off clear, and bottle it; the sediment may be strained and bottled also, for it answers for fish sauce and brown soup. Anchovies, bay leaves, and cayenne, may be added to the spices. Dip the corks in melted rosin. Some put a table-spoonful of brandy into each pint bottle. A table-spoonful of mushroom catsup is sufficient to flavour ½ pint of sauce.—Or: break them in a pan, sprinkle salt between and let them stand till the next day, when, if their liquor be not drawn, add fresh mushrooms and more salt: the next day pour off the liquor, boil it three hours, let it settle, strain and add to every 2 quarts, ½ oz. of cloves, ½ oz, nutmegs, ½ oz. mace, 1 oz. race ginger, 1 oz. jamaica, and 1 oz. black pepper, some eschalots and horse-radish, and 1 pint of Port wine, then boil it again half an hour. This will keep well.
Gather them green, prick them with a large needle, and let them lie three days, in an earthen pan, sprinkled with a handful of salt, and a very little water. Mash them well each day, with a rolling pin. On the fourth day, pour some scalding hot salt and water over, mash again, and let them stand the whole day; then with a spoon or cup, lift out what liquor there is, pound the walnuts well, and pour a little good vinegar and water over them, which will extract all their juice; pour this off, and put to it what you already have, boil it slowly, and scum well. When there is no longer any scum, put to every quart 1 oz. bruised ginger, 1 oz. allspice, 1 oz. black pepper, a ¼ oz. each of cloves, mace, and nutmeg; simmer it three quarters of an hour, when cold, bottle it.—Or: when of a full size, but tender, pound the walnuts, strain out the juice, let it settle and boil it up, taking off the scum as it rises: to each 2 quarts allow 3 lbs. anchovies, and boil gently till they are dissolved, then strain, and boil again with a small quantity of garlic and eschalots, a stick of cinnamon, ½ an oz. each of black pepper, cloves and mace, the rind of 2 lemons, 3 pints of vinegar, 4 wine-glassfuls of port wine, and the same of strong beer; boil it gently three quarters of an hour; scum well. The longer this is kept the better.
Use fresh Melton oysters. Pound them in a marble mortar, and to a pint of oysters add a pint of sherry. Boil them up, then add 1 oz. salt, 2 drachms of pounded mace, and 1 drachm of cayenne; boil up again, skim, then strain it through a sieve, and when cold, bottle it, and seal down the corks. Brandy will assist to keep it: it is a nice catsup for white sauces.—Cockles and muscles, the same way, but a pounded anchovy or two may be added to give flavour.—Or: boil 100 oysters in 3 pints of sherry, with 1 lb. of anchovies, and 1 lemon sliced, for half an hour; then strain it, add a ¼ oz. cloves, ¼ oz. mace, 2 oz. eschalots, and 1 nutmeg sliced, boil it a quarter of an hour: when cold, bottle it, with the spice and eschalots. If the oysters are large they should be cut.
Take 6 doz. tomatas, 2 doz. eschalots, 1 doz. cloves of garlic, 2 sticks of horse-radish, and 6 bay leaves; slice and put them in 1½ pint of vinegar, with a handful of salt, 2 oz. pepper, 2 oz. allspice, and a little mace. Boil well together, ten minutes, pour it into a pan, let it stand till the next day, add a pint of sherry, give it one boil, take it off the fire, skim it, and after it has stood a few minutes, add a tea-cupful of anchovy sauce, and a tea-spoonful of cayenne. Strain, and when cold, bottle it. The pulp may be rubbed through a sieve for sauce.
Get a lobster of about 3 lbs. weight, and full of spawn, pick out all the meat, and pound the coral with 6 anchovies in a marble mortar: when completely bruised, add the meat, pound and moisten it with ½ a pint of sherry or Madeira, a tea-spoonful of cayenne, a wine-glassful of chili or eschalot vinegar, and 1½ pint of eschalot wine; mix well, put it into wide-mouthed bottles, on the top put a dessert-spoonful of whole black peppers, to each bottle: cork tightly, rosin them, and tie leather over. Keep in a cool place. 4 or 5 table-spoonsful to a tureen of thick melted butter.