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Ketchup

(Sauces.) - (The Lady's Own Cookery Book)







Put a pint of the best white wine vinegar into a wide-mouthed quart

bottle; add twelve cloves of shalots, peeled and bruised; take a quarter

of a pint of the strongest red wine and boil it a little; wash and bone

about a dozen anchovies, let them dissolve in the wine, and, when cold,

put them into the vinegar bottle, stopping it close with a cork, and

shaking it well. Into the same quantity of wine put a spoonful of pepper

bruised, a few races of split ginger, half a spoonful of cloves bruised,

and a few blades of large mace, and boil them till the strength of the

spice is extracted. When the liquor is almost cold, cut in slices two

large nutmegs, and when quite cold put into it some lemon-peel. Put that

into the bottle, and scrape thin a large, sound horseradish root, and

put that also into the bottle; stop it down close; shake it well

together every day for a fortnight, and you may then use it.

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TOMATA KETCHUP

Take five table-spoonfuls of ground rice and boil it in a quart of
new milk, with a grated nutmeg or a tea-spoonful of powdered
cinnamon, stirring it all the time. When it has boiled, pour it
into a pan and stir in a quarter of a pound of butter, and a
quarter of a pound of powdered sugar, a nutmeg and half a pint of
cream. Set it away to get cold. Then heat eight eggs, omitting the
whites of four. Have ready a pound of dried currants well cleaned,
and sprinkled with flour; stir them into the mixture alternately
with the beaten egg. Add half a glass of rose-water, or half a
glass of mixed wine and brandy. Butter a deep dish, put in the
mixture, and hake it of a pale brown. Or you may bake it in
saucers.

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Mushroom Ketchup

If you please,

I'll taste your tempting toasted cheese,

Broiled ham, and nice _mushroom'd ketchup_.



If you love good ketchup, gentle reader, make it yourself, after the

following directions, and you will have a delicious relish for made

dishes, ragouts, soup, sauces, or hashes. Mushroom gravy approaches the

nature and flavor of made gravy, more than any vegetable juice, and is

the superlative substitute for it; in meagre soups and extempore

gravies, the chemistry of the kitchen has yet contrived to agreeably

awaken the palate and encourage the appetite.



A couple quarts of double ketchup, made according to the following

receipt, will save you some score pounds of meat, besides a vast deal of

time and trouble, as it will furnish, in a few minutes, as good sauce as

can be made for either fish, flesh, or fowl. I believe the following is

the best way for preparing and extracting the essence of mushrooms, so

as to procure and preserve their flavor for a considerable length of

time.



Look out for mushrooms, from the beginning of September. Take care of

the right sort and fresh gathered. Full-grown flaps are to be preferred.

Put a layer of these at the bottom of a deep earthen pan, and sprinkle

them with salt; then another layer of mushrooms, and some more salt on

them, and so on, alternately, salt and mushrooms; let them remain two or

three hours, by which time the salt will have penetrated the mushrooms,

and rendered them easy to break; then pound them in a mortar, or mash

them well with your hands, and let them remain for a couple of days, not

longer, stirring them up, and mashing them well each day; then pour them

into a stone jar, and to each quart add an ounce and a half of whole

black pepper, and half an ounce of allspice; stop the jar very close,

and set in a stewpan of boiling water, and keep it boiling for two hours

at least.



Take out the jar, and pour the juice, clear from the settlings, through

a hair sieve (without squeezing the mushrooms), into a clean stewpan;

let it boil very gently for half an hour. Those who are for superlative

ketchup, will continue the boiling till the mushroom juice is reduced to

half the quantity. There are several advantages attending this

concentration: it will keep much better, and only half the quantity

required; so you can flavor sauce, &c., without thinning it; neither is

this an extravagant way of making it, for merely the aqueous part is

evaporated. Skim it well, and pour it into a clean dry jar or jug; cover

it close, and let it stand in a cool place till next day; then pour it

off as gently as possible (so as not to disturb the settlings at the

bottom of the jug), through a tamis or thick flannel bag, till it is

perfectly clear; add a tablespoonful of good brandy to each pint of

ketchup, and let it stand as before; a fresh sediment will be deposited,

from which the ketchup is to be quietly poured off and bottled in pints

or half pints (which have been washed in brandy or spirits). It is best

to keep it in such quantities as are soon used.



Take especial care that it is closely corked and sealed down. If kept in

a cool dry place, it may be preserved for a long time; but if it be

badly corked, and kept in a damp place, it will soon spoil.



Examine it from time to time, by placing a strong light behind the neck

of the bottle, and if any pellicle appears about it, boil it up again

with a few peppercorns.

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Mushroom Ketchup No 1

Take a bushel of the large flaps of mushrooms, gathered dry, and bruise

them with your hands. Put some of them into an earthen pan; throw some

salt over them; then put in more mushrooms, then more salt, till you

have done. Add half an ounce of beaten mace and cloves, and the same

quantity of allspice; and let them stand five or six days, stirring them

every day. Tie a paper over and bake for four hours in a slow oven;

strain out the liquor through a cloth, and let it stand to settle. Pour

it off clear from the sediment: to every gallon of liquor put a quart of

red wine; if not salt enough, add a little more salt, with a race of

ginger cut small, and half an ounce of cloves and mace, and boil till

reduced nearly one third. Strain it through a sieve into a pan; next day

pour it from the settlings, and bottle it for use.

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Mushroom Ketchup No 2

Mash your mushrooms with a great deal of salt; let them stand two days;

strain them, and boil the liquor once or twice, observing to scum it

well. Then put in black pepper and allspice, a good deal of each, and

boil them together. Bottle the liquor, and put five or six cloves into

each bottle.

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Mushroom Ketchup No 3

Pick the mushrooms clean, but by no means wash them; put them into an

earthen pipkin with salt, cover them close with a coarse paste, and put

them in the oven for seven hours or thereabout. Squeeze them a little,

and pour off the liquor, which must be put upon fresh mushrooms, and

bake these as long as the first. Then pour off the liquor, after

pressing, and boil it well with salt sufficient to keep. Boil it half

away till it appears clammy. When cold, bottle it up.

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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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Tomata Ketchup

Take a quart of tomata pulp and juice, three ounces of salt, one ounce

of garlic pounded, half an ounce of powdered ginger, and a quarter of an

ounce of cloves; add two ounces of anchovies or a wine-glassful of the

essence, as sold in the shops. Boil all in a tin saucepan half an hour;

strain it through a fine hair sieve. To the strained liquor add a

quarter of a pint of vinegar, half a pint of white wine, half a quarter

of an ounce of mace, which is to be pounded, and a tea-spoonful of

cayenne pepper. Let the whole simmer together over a gentle fire twenty

minutes; then strain it through fine lawn or muslin. When cold bottle it

up, and be careful to keep it close corked. It is fit for use

immediately.



The best way to obtain the pulp and juice free from the skin and seeds

is to rub it through a hair sieve.

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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.

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Walnut Ketchup No 2

Take half a bushel of green walnuts, before the shell is formed, and

grind them in a crab-mill, or beat them in a marble mortar. Squeeze out

the juice, through a coarse cloth, wringing the cloth well to get out

all the juice, and to every gallon put a quart of wine, a quarter of a

pound of anchovies, the same quantity of bay salt, one ounce of

allspice, half an ounce of cloves, two ounces of long pepper, half an

ounce of mace, a little ginger, and horseradish, cut in slices. Boil all

together till reduced to half the quantity; pour it into a pan, when

cold, and bottle it. Cork it tight, and it will be fit for use in three

months.



If you have any pickle left in the jar after the walnuts are used, put

to every gallon two heads of garlic, a quart of red wine, and of cloves,

mace, long, black, and Jamaica pepper, one ounce each; boil them all

together till reduced to half the quantity; pour the liquor into a pan;

bottle it the next day for use, and cork it tight.

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Walnut Ketchup No 3

Pound one hundred walnuts very fine, put them in a glazed pan with a

quart of vinegar; stir them daily for ten days; squeeze them very dry

through a coarse cloth. Boil the liquor, and skim it as long as any

thing will rise; then add spice, ginger, anchovies instead of salt, and

boil it up for use.









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