Anchovy Catsup

Ingredients

• twenty-four anchovies
• ten shallots
• a handful of horseradish
• |oz. mace
• a quart of white wine
• a pint of red wine
• a pint of anchovy liquor
• twelve cloves
• twelve peppercorns

Method

1. 1

   Chop anchovies, mince shallots, and scrape horseradish.

2. 2

   Put into a pan with mace, white wine, red wine, anchovy liquor, cloves, and peppercorns.

3. 3

   Boil slowly until reduced to a quart, then strain, bottle, and keep in a dry place.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Anchovy Catsup. — Chop up (without boning) twenty-four anchovies, mince ten shallots, and scrape finely a handful of horseradish ; put these into a pan with |oz. mace, a quart of white wine, a pint of red wine, a pint of anchovy liquor, twelve cloves, and twelve peppercorns

Cook this with the app: pantry check, scaling, and the assistant.