Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
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.
TOMATA KETCHUPTake 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
Mushroom KetchupIf 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
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
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.
Mushroom Ketchup No 1Take 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.
Mushroom Ketchup No 2Mash 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
Mushroom Ketchup No 3Pick 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.
Mushroom Ketchup No 4Into 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.
Tomata KetchupTake 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
The best way to obtain the pulp and juice free from the skin and seeds
is to rub it through a hair sieve.
Walnut Ketchup No 1Take 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
A spoonful of this ketchup put into good melted butter makes an
excellent fish-sauce; it is equally fine in gravy for ducks or
Walnut Ketchup No 2Take 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
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.
Walnut Ketchup No 3Pound 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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