Walnut Catsup. — Crush in a mortar one hundred
green walnuts till thoroughly broken up, then place
them in a jar with 6oz. of cut up shalots, a head of
garlic, two quarts of vinegar and |-lb. of salt. Let
all this stand for a fortnight, stirring it twice daily.
Now strain off the liquor and put it in a pan with
2oz. of anchovies, 2oz. of whole peppers, ^oz. cloves
and £oz. mace✪ Walnut Catsup, and boil it, skimming it well. When
no more scum rises, strain it off and when cold, pour
it off free from sediment, and cork it down closely
in small bottles, and store in a dry place.
Chutnies. — These are now-a-days bought ready
made, yet'where there is a garden handy many very
nice kinds can be home made.
Home-made Indian Chutney. — Peel and slice clown
either apples, apricots, or quinces, according to what
you have, and boil them till perfectly soft in vinegar;
PICKLES.
117
then mix into them, mashing it all with a wooden
spoon or pestle, stoned raisins, minced garlic, chillies,
and bruised ginger, salt and sugar, and add a little
more vinegar. The proportions are fib. of sliced
apple, 2oz. or 3oz. of dried chillies, 5oz. or 6oz. of
sugar, and the same each of raisins (weighed after
they are stoned) and salt, a full lfoz. each of ginger
and garlic, to each quart of vinegar, using three-
quarters of the vinegar to boil the apples, and
adding the remaining quarter at the last. (This
chutney improves by keeping).
Home-made Indian Chutney. — Take of apples,
tomatoes, stoned raisins, and sugar, each fib. ;
bruised ginger, loz. ; onions sliced, 2oz. ; the juice
of two lemons ; a handful of salt ; a tiny clove
of garlic ; a few mushrooms ; some damsons (pre-
viously cooked to a mash and then sieved) ;
and two quarts of vinegar. Mix this all well
together, and stand the jar containing the mix-
ture by the side of the fire for a month (mind it does
not boil). By this time the juice shonld have quite
separated from the thick part, and the latter can be
put up in jars, the liquid part being strained off and
bottled for flavouring sauces, &c. (N.B. — The liquid
part of any pickle should be saved in this way, as it
is an excellent addition to many sauces).
Tomato Chutney. — Bake some perfectly ripe to-
matoes till tender, then rub them through a coarse
sieve. To each pound of this pulp allow one pint of
vinegar (more if liked), foz. each of garlic, salt, and
black pepper, loz. sliced shallot, and cayenne to
taste. Boil these altogether till the ingredients are
118
PICKLES AND PRESERVES.
all tender, then add the juice of three lemons, and
again sieve it, adding to it as you do so, a spoonful
of anchovy sauce (the size of the spoon is a matter
of taste). Now boil it all again till it is of the thick-
ness of thick cream, let it stand till cold, then bottle
and cover down closely. Unless this sauce is properly
cooked it will not keep ; seven or eight hours’ cook-
ing over a gentle fire is none too much.
Page 58 · 1 recipe record on this page
Presented as published in 1902. 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
Walnut Catsup. — Crush in a mortar one hundred green walnuts till thoroughly broken up, then place them in a jar with 6oz. of cut up shalots, a head of garlic, two quarts of vinegar and |-lb. of salt. Let all this stand for a fortnight, stirring it twice daily. Now strain off the liquor and put it in a pan with 2oz. of anchovies, 2oz. of whole peppers, ^oz. cloves and £oz. mace, and boil it, skimming it well. When no more scum rises, strain it off and when cold, pour it off free from sediment, and cork it down closely in small bottles, and store in a dry place.
Chutnies. — These are now-a-days bought ready made, yet where there is a garden handy many very nice kinds can be home made.
Home-made Indian Chutney. — Peel and slice clown either apples, apricots, or quinces, according to what you have, and boil them till perfectly soft in vinegar;
then mix into them, mashing it all with a wooden spoon or pestle, stoned raisins, minced garlic, chillies, and bruised ginger, salt and sugar, and add a little more vinegar. The proportions are fib. of sliced apple, 2oz. or 3oz. of dried chillies, 5oz. or 6oz. of sugar, and the same each of raisins (weighed after they are stoned) and salt, a full lfoz. each of ginger and garlic, to each quart of vinegar, using threequarters of the vinegar to boil the apples, and adding the remaining quarter at the last. (This chutney improves by keeping).
Home-made Indian Chutney. — Take of apples, tomatoes, stoned raisins, and sugar, each fib. ; bruised ginger, loz. ; onions sliced, 2oz. ; the juice of two lemons ; a handful of salt ; a tiny clove of garlic ; a few mushrooms ; some damsons (previously cooked to a mash and then sieved) ; and two quarts of vinegar. Mix this all well together, and stand the jar containing the mixture by the side of the fire for a month (mind it does not boil). By this time the juice should have quite separated from the thick part, and the latter can be put up in jars, the liquid part being strained off and bottled for flavouring sauces, &c. (N.B. — The liquid part of any pickle should be saved in this way, as it is an excellent addition to many sauces).
Tomato Chutney. — Bake some perfectly ripe tomatoes till tender, then rub them through a coarse sieve. To each pound of this pulp allow one pint of vinegar (more if liked), foz. each of garlic, salt, and black pepper, loz. sliced shallot, and cayenne to taste. Boil these altogether till the ingredients are
all tender, then add the juice of three lemons, and again sieve it, adding to it as you do so, a spoonful of anchovy sauce (the size of the spoon is a matter of taste). Now boil it all again till it is of the thickness of thick cream, let it stand till cold, then bottle and cover down closely. Unless this sauce is properly cooked it will not keep ; seven or eight hours’ cooking over a gentle fire is none too much.
Records on this page
Walnut Catsup