Mustapha Ketchup

Ingredients

• a fresh, sound ox-liver
• salt that has been rolled until fine
• four quarts of water
• two ounces of whole black pepper
• an ounce of allspice
• an ounce of ginger
• about a pound and a half of salt

Method

1. 1

   Rub the liver with fine salt and lay it in an earthenware tongue-pan with salt under and over.

2. 2

   Rub and turn the liver each day for a week or ten days.

3. 3

   Take it from the pickle, mince it small, and boil in water until reduced to about three quarts.

4. 4

   Strain through a sieve and let it cool.

5. 5

   Pour into a saucepan, add pepper, allspice, and ginger, and boil gently until reduced to about half the quantity.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 955. The excerpt below is the record exactly as published.

Mustapha Ketchup. — Procure from the butcher a fresh, soimd ox-liver ; rub it ^vith salt that has been rolled imtil fine, that the liver may not get bruised. Lay it into an earthenware tongue-pan, with salt under and over, and rub and turn the liver each day for a week or ten days. Take it from the pickle, wipe diy, and mince it small. Boil in four quarts of water untO. reduced to about three quarts, then strain through a sieve, and let it get cold. Pour it next day into a sauce- pan, keeping back the sediment ; add two ounces of whole black pepper, and an oimce each of allspice and ginger, and boil very gently, until further reduced to about half the quantity. Allow about a poimd and a half of salt

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