Either divide six small lemons into quarters, remove all the pips
that are in sight, and strew three ounces of salt upon them, and keep
them turned in it for a week, or, merely make deep incisions in them,
and proceed as directed for pickled lemons. When they have stood
in a warm place for eight days, put into a stone jar two ounces and
a half of finely-scraped horseradish, and two ounces of eschalots, or
one and a half of garlic ; to these add the lemons with all their liquor,
and pour on them a pint and a half of boiling vinegar in which half
an ounce of bruised ginger, a quarter of an ounce of whole white
pepper, and two blades of mace✪ Lemon Pickle or Catsup have been simmered for two or three
minutes. The pickle will be fit for use in two or three months, but
may stand four or five before it is strained off.
Small lemons, 6; salt, 3 oz. : 8 days. Horseradish, 2| oz. ; escha-
lots, 2 oz., or garlic 1^ oz. ; vinegar, 1^ pint; ginger, % oz. ; whole
white pepper, | oz. ; mace, 2 blades : 3 to G months.
Obs. — These- highly-flavoured compounds are still much in favour
with a certain class of housekeepers ; but they belong exclusively to
English cookery : they are altogether opposed to the practice of the
1 rench cuisine , as well as to that of other foreign countries.
PONTAC CATSUP FOR FISII.
On one pint of ripe elderberries stripped from the stalks, pour
three quarters of a pint of boiling vinegar, and let it stand in a cool
oven all night ; the next day strain off the liquid without pressure,
CHAP. VII.]
store sauces,
151
and boil it for five minutes with a half-teaspoonful of salt, a small
race of ginger, a blade of mace, forty corns of pepper, twelve cloves
and four eschalots✪ Pontac Catsup for Fish. Bottle it with the spice when it is quite cold.
Cut half a peck of ripe tomatas into quarters ; lay them on dishes
and sprinkle over them half a pound of salt. The next day drain the
2 from them through a hair-sieve into a stew-pan, and boil it for
an hour with three dozens of small capsicums and half a pound
of eschalots ; then add the tomatas, which should be ready pulped
through a strainer. Boil the whole for thirty minutes longer ; have
some clean wide-necked bottles, kept warm by the fire, fill them
with the catsup while it is quite hot ; cork, and dip the necks into
melted bottle-resin or cement.
Tomatas, £ peck ; salt, \ lb. ; capsicums, 3 doz. ; eschalots, | lb.
% hour. After pulp is added, ^ hour.
Obs. — This receipt has been kindly contributed by a person who
makes by it every year large quantities of the catsup, which is consi-
dered excellent : for sauce it must be mixed with gravy or melted
butter. We have not ourselves been able to make trial of it.
Mix well, by shaking them in a bottle, a wineglassful of Indian
soy, half a pint of chili vinegar, half a pint of walnut catsup, and a
pint and a half of the best mushroom catsup. These proportions
make an excellent sauce, either to mix with melted butter, and to
serve with fish, or to add to different kinds of gravy ; but they can
be varied, or added to, at pleasure.
Indian soy, 1 wineglassful ; chili vinegar, \ pint ; walnut catsup,
| pint : mushroom catsup, 1|- pint.
Page 155 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Either divide six small lemons into quarters, remove all the pips that are in sight, and strew three ounces of salt upon them, and keep them turned in it for a week, or, merely make deep incisions in them, and proceed as directed for pickled lemons. When they have stood in a warm place for eight days, put into a stone jar two ounces and a half of finely-scraped horseradish, and two ounces of eschalots, or one and a half of garlic ; to these add the lemons with all their liquor, and pour on them a pint and a half of boiling vinegar in which half an ounce of bruised ginger, a quarter of an ounce of whole white pepper, and two blades of mace have been simmered for two or three minutes. The pickle will be fit for use in two or three months, but may stand four or five before it is strained off.
Small lemons, 6; salt, 3 oz. : 8 days. Horseradish, 2| oz. ; eschalots, 2 oz., or garlic 1^ oz. ; vinegar, 1^ pint; ginger, % oz. ; whole white pepper, | oz. ; mace, 2 blades : 3 to G months.
Obs. — These- highly-flavoured compounds are still much in favour with a certain class of housekeepers ; but they belong exclusively to English cookery : they are altogether opposed to the practice of the 1 rench cuisine , as well as to that of other foreign countries.
PONTAC CATSUP FOR FISII.
On one pint of ripe elderberries stripped from the stalks, pour three quarters of a pint of boiling vinegar, and let it stand in a cool oven all night ; the next day strain off the liquid without pressure,
store sauces,
and boil it for five minutes with a half-teaspoonful of salt, a small race of ginger, a blade of mace, forty corns of pepper, twelve cloves and four eschalots. Bottle it with the spice when it is quite cold.
Cut half a peck of ripe tomatas into quarters ; lay them on dishes and sprinkle over them half a pound of salt. The next day drain the 2 from them through a hair-sieve into a stew-pan, and boil it for
an hour with three dozens of small capsicums and half a pound of eschalots ; then add the tomatas, which should be ready pulped through a strainer. Boil the whole for thirty minutes longer ; have some clean wide-necked bottles, kept warm by the fire, fill them with the catsup while it is quite hot ; cork, and dip the necks into melted bottle-resin or cement.
Tomatas, £ peck ; salt, \ lb. ; capsicums, 3 doz. ; eschalots, | lb. % hour. After pulp is added, ^ hour.
Obs. — This receipt has been kindly contributed by a person who makes by it every year large quantities of the catsup, which is considered excellent : for sauce it must be mixed with gravy or melted butter. We have not ourselves been able to make trial of it.
Mix well, by shaking them in a bottle, a wineglassful of Indian soy, half a pint of chili vinegar, half a pint of walnut catsup, and a pint and a half of the best mushroom catsup. These proportions make an excellent sauce, either to mix with melted butter, and to serve with fish, or to add to different kinds of gravy ; but they can be varied, or added to, at pleasure.
Indian soy, 1 wineglassful ; chili vinegar, \ pint ; walnut catsup, | pint : mushroom catsup, 1|- pint.
Records on this page
Tomata CatsupLemon Pickle or CatsupPontac Catsup for Fish