Elderberry Catsup

Ingredients

• a peck of ripe elderberries
• as much good vinegar as will cover them
• 6 to 8oz. best anchovies
• sufficient cloves, mace, peppercorns and shallot to flavour it nicely

Method

1. 1

   Strip elderberries from stalks, cover with vinegar, place in oven to extract juice, strain off while hot.

2. 2

   Boil liquor with spices, add anchovies, boil just enough to dissolve.

3. 3

   When cold, bottle in small bottles, fastening down tightly.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.

Elderberry Catsup. — Strip ripe elderberries from their stalks and put them in a stone jar with as much good vinegar as will cover them thoroughly, then place them in the oven when the bread is baked to extract the juice, and strain off whilst hot. Now boil this liquor with sufficient cloves, mace, pepper- corns and shallot to flavour it nicely, and then add to it 6 to 8oz. best anchovies

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