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Classic
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page 184
and tie a bladder over the cork; in three months boil it again with some fresh
spice, and it will then keep a twelvemonth.
Mushroom Ketchup, another way.
Take a stew-pan full of the large-flap mushrooms, that are not worm-eaten, and
the skins and fringe of those you have pickled; throw a handful of salt among
them, and set them by a slow fire; they will produce a great deal of liquor,
which you must strain; and put to it four ounces of shalots, two cloves of
garlick, a good deal of pepper, ginger, mace, cloves, and a few bay-leaves--boil
and skim very well. When cold, cork close. In two months boil it up again with a
little fresh spice, and a stick of horseradish, and it will then keep the year;
which mushroom ketchup rarely does, if not boiled a second time.
Walnut Ketchup of the finest sort.
Boil or simmer a gallon of the expressed juice of walnuts when they are tender,
and skim it well; then put in two pounds of anchovies, bones and liquor, ditto
of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove
of garlick. Let all simmer till the shalots sink; then put the liquor into a pan
till cold; bottle, and divide the spice to each. Cork closely, and tie a bladder
over.
It will keep twenty years, and is not good the first. Be very careful to express
the juice at home; for it it rarely unadulterated, if bought.
Some people make liquor of the outside shell when the nut is ripe; but neither
the flavour nor colour is then so fine.
Cockle Ketchup.
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, anchovies, and garlick--if
for white, omit these, and put a glass of sherry, lemon-juice 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.
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