Three quarts of barberries, stewed and strained ; four quarts of cranberries, one cupful of raisins, a large quince and four small onions, all stewed with a quart of water, and strained. Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two- cupfuls of sugar, one dessert-spoonful of ground clove and one of ground allspice, two table-spoonfuls of black pepper, two of celery seed, and one of ground mustard, one tea- spoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg✪ Barberry Ketchup. Let the whole boil one minute. If too thick, add vinegar or water. With the quantities given, about three quarts of ketchup can be made. POTTING. 347 POTTING. For potting, one should have small stone or earthen jars, a little larger at the top than at the bottom, so that the meat may be taken out whole, and then cut in thin slices. All kinds of cooked meats and fish can be potted. The meat must, of course, be well cooked and tender, so that it can be readily pounded to a paste. Of the fish, salmon and hali- but are the best for potting. When the potted meat or fish is to be served, scrape off all the butter, run a knife between the meat and the jar, and, when the meat is loosened, turn it out on a dish. Cut it in thin slices, and garnish with pars- ley ; or, serve it whole, and slice it at the table. The butter that covered meats can be used for basting roasted meats, and that which covered fish can be used for basting baking fish. Beef. Three pounds of the upper part of the round of beef, half a cupful of butter, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the same quantity of clove, abouquet of sweet herbs, three table-spoonfuls of water. Cut the meat in small pieces and put it in a jar with the water, herbs and seasoning. Mix one cupful of flour with water enough to make a stiff paste. Cover the mouth of the jar with paper, and spread over this the paste. Place the jar in a pan of hot water and put in a moderate oven for five hours. Take up. 348 MISS PAKLOA'S NEW COOK BOOK. and remove the cover and herbs. Pound the meat to a paste, add half of the butter to it, and when thoroughly mixed, pack solidly in small jars. Melt the remainder of the butter and pour it over the meat. Paste paper over the jars, put on the covers, and set away in a cool, dry place. Veal may be potted in the same manner, omitting the clove. Chicken. One quart of cold roasted chicken, one cupful of cold boiled ham, four table-spoonfuls of butter, a speck of cayenne, a slight grating of nutmeg and two teaspoonfuls of salt. Free the chicken of skin and bones. Cut it and the ham in fine pieces. Chop, and pound to a paste. Add the butter and seasoning, and pack solidly in small stone pots. Cover these, and place them in a pan of hot water, which put in a moder- ate oven for one hour. When the meat is cold, cover with melted butter, and put away in a cool, dry place.

AI-modernized reading of the original text

Three quarts of barberries, stewed and strained ; four quarts of cranberries, one cupful of raisins, a large quince and four small onions, all stewed with a quart of water, and strained. Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two cupfuls of sugar, one dessert-spoonful of ground clove and one of ground allspice, two table-spoonfuls of black pepper, two of celery seed, and one of ground mustard, one teaspoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg. Let the whole boil one minute. If too thick, add vinegar or water. With the quantities given, about three quarts of ketchup can be made. POTTING. 347 POTTING. For potting, one should have small stone or earthen jars, a little larger at the top than at the bottom, so that the meat may be taken out whole, and then cut in thin slices. All kinds of cooked meats and fish can be potted. The meat must, of course, be well cooked and tender, so that it can be readily pounded to a paste. Of the fish, salmon and halibut are the best for potting. When the potted meat or fish is to be served, scrape off all the butter, run a knife between the meat and the jar, and, when the meat is loosened, turn it out on a dish. Cut it in thin slices, and garnish with parsley ; or, serve it whole, and slice it at the table. The butter that covered meats can be used for basting roasted meats, and that which covered fish can be used for basting baking fish. Beef. Three pounds of the upper part of the round of beef, half a cupful of butter, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the same quantity of clove, abouquet of sweet herbs, three table-spoonfuls of water. Cut the meat in small pieces and put it in a jar with the water, herbs and seasoning. Mix one cupful of flour with water enough to make a stiff paste. Cover the mouth of the jar with paper, and spread over this the paste. Place the jar in a pan of hot water and put in a moderate oven for five hours. Take up. and remove the cover and herbs. Pound the meat to a paste, add half of the butter to it, and when thoroughly mixed, pack solidly in small jars. Melt the remainder of the butter and pour it over the meat. Paste paper over the jars, put on the covers, and set away in a cool, dry place. Veal may be potted in the same manner, omitting the clove. Chicken. One quart of cold roasted chicken, one cupful of cold boiled ham, four table-spoonfuls of butter, a speck of cayenne, a slight grating of nutmeg and two teaspoonfuls of salt. Free the chicken of skin and bones. Cut it and the ham in fine pieces. Chop, and pound to a paste. Add the butter and seasoning, and pack solidly in small stone pots. Cover these, and place them in a pan of hot water, which put in a moderate oven for one hour. When the meat is cold, cover with melted butter, and put away in a cool, dry place.

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Barberry Ketchup

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