The encyclopaedia of practical cookery

KETCHUP— This sauce is of Japanese origin, as is also its name, spelled Kitjap, but, according to English notions, it may be either Ketchup or Catsup. Amongst modern Continental cooks Ketchup is known only as “ a piquant sauce made from mushrooms,” but the British cook has extended the idea to various uses, hence we have Ketchup of Anchovies, Barberries, Cockles, Cucumbers, Elderberries, Mussels, Oysters, Pepper, Tomatoes, Walnuts, and Wine. All of these are described under their various headings, but the following receipts admit of no special classification. Camp Ketchup. — (1) Put 2qts. of old beer and half the quantity of white wine in a saucepan with 4oz. of anchovies, place it on the fire, and when at boiling-point take it off, add 3oz. of peeled shallots and Joz. each of ginger, nutmeg, mace, and pepper, all well bruised, and let it remain for a fortnight, shaking it frequently. When settled, filter, bottle off the clear liquid, and it is ready for use. It will keep good for several years. (2) Put 1 pint of claret into a wide-mouthed bottle with 1 pint of any kind of Ketchup, and add Jib. of boned anchovies, loz. of very finely-cut lemon-peel, two finelyminced cloves of garlic, £oz. each of allspice, black and white pepper, ldr. of bruised celery-seeds, and 1 breakfast-cupful of liquor from any kind of pickle. Put a cover over the bottle, give it a shake every day for a fortnight, then strain, bottle off, and cork securely. Marine Ketchup. — Put lgall. of strong old beer in a saucepan with lib. of peeled and crushed shallots, ljlb. of anchovies, £oz. each of bruised mace, cloves, and mustard-seed, joz. each of pepper and ginger, also bruised, and lqt. each of vinegar and mushroom Ketchup. Place the pan on the fire, let the contents boil, and then pour off into bottles, shaking them frequently. Let the Ketchup macerate for a fortnight, strain through a very fine cloth, and put it back into bottles. It is then ready for use, and will keep good for a long time. Fontac Ketchup. — Put the required quantity of ripe elderberries, picked free from stalks, into a stone or earthenware jar, pour over sufficient strong vinegar to cover, place the jar in the oven and cook until all the juice from the berries is extracted. While the liquor is still hot, strain it into a saucepan, add a seasoning of cloves, mace, allspice, peppercorns, and shallots, boil until the ketchup is well-flavoured, then strain again, and return it once more to the saucepan ; add 8oz. of boned anchovies to each quart of liquor, boil until the anchovies are quite dissolved, then bottle and tie over with bladder. Seven-Years Ketchup.- — Put lqt. of very old beer into a saucepan with 1 pint of red wine, 6oz. of boned anchovies, ljoz. of peeled shallots, loz. of mace, -Joz. of cloves, and a little whole ginger-root, set the pan over a moderate fire, and boil until reduced by one-third. Remove from the fire, let the ketchup get cold, pour it into an earthenware jar, cover, and leave for a week or so until the liquor is quite clear ; then strain, add any flavouring desired, such as spice, vinegar, &c., boil up once more, let it get cold, pour it into small bottles, and tie over with bladder. KETTLES.— There is a great variety of these, those having special characteristics or uses being described under their special headings. KETTLE CAKE. — See Cakes.