Tomata Catsup

Ingredients

• half a peck of ripe tomatas
• half a pound of salt
• three dozens of small capsicums
• half a pound of eschalots

Method

1. 1

   Cut tomatas and sprinkle with salt.

2. 2

   Drain and boil with capsicums and eschalots for an hour.

3. 3

   Add pulped tomatas and boil for another thirty minutes.

4. 4

   Bottle while hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 154. The excerpt below is the record exactly as published.

half a pound of eschalots, cut in slices, one head of garlic, half a pound of salt, and two quarts of vinegar ; let them stand for ten days, and stir them night and morning. Strain off the liquor, and boil it for half an hour with the addition of two ounces of an- chovies, two of whole pepper, half an ounce of cloves, and two drachms of mace ; skim it well, strain it off, and when it is quite cold pour it gently from the sediment (which may be reserved for flavour- ing common sauces) into small dry bottles, secure it from air by sound corking, and store it in a dry place. Walnuts, 100 ; eschalots, ±lb. ; garlic, 1 head, salt, 2 lb. ; vinegar 2 quarts : 10 days. Anchovies, 2 oz. ; black pepper, 2 oz. ; mace, \ oz. : cloves, \ oz. : \ hour. LEMON PICKLE OR CATSUP. Either divide six small lemons into quarters, remove all the pips that are in sight, and strew three ounces of salt upon them, and keep them turned in it for a week, or, merely make deep incisions in them, and proceed as directed for pickled lemons. When they have stood in a warm place for eight days, put into a stone jar two ounces and a half of finely-scraped horseradish, and two ounces of eschalots, or one and a half of garlic ; to these add the lemons with all their liquor, and pour on them a pint and a half of boiling vinegar in which half an ounce of bruised ginger, a quarter of an ounce of whole white pepper, and two blades of mace have been simmered for two or three minutes. The pickle will be fit for use in two or three months, but may stand four or five before it is strained off. Small lemons, 6; salt, 3 oz. : 8 days. Horseradish, 2| oz. ; escha- lots, 2 oz., or garlic 1^ oz. ; vinegar, 1^ pint; ginger, % oz. ; whole white pepper, | oz. ; mace, 2 blades : 3 to G months. Obs. — These- highly-flavoured compounds are still much in favour with a certain class of housekeepers ; but they belong exclusively to English cookery : they are altogether opposed to the practice of the 1 rench cuisine , as well as to that of other foreign countries. PONTAC CATSUP FOR FISII. On one pint of ripe elderberries stripped from the stalks, pour three quarters of a pint of boiling vinegar, and let it stand in a cool oven all night ; the next day strain off the liquid without pressure, CHAP. VII.] store sauces, 151 and boil it for five minutes with a half-teaspoonful of salt, a small race of ginger, a blade of mace, forty corns of pepper, twelve cloves and four eschalots. Bottle it with the spice when it is quite cold. Cut half a peck of ripe tomatas into quarters ; lay them on dishes and sprinkle over them half a pound of salt. The next day drain the 2 from them through a hair-sieve into a stew-pan, and boil it for an hour with three dozens of small capsicums and half a pound of eschalots ; then add the tomatas, which should be ready pulped through a strainer. Boil the whole for thirty minutes longer ; have some clean wide-necked bottles, kept warm by the fire, fill them with the catsup while it is quite hot ; cork, and dip the necks into melted bottle-resin or cement. Tomatas, £ peck ; salt, \ lb. ; capsicums, 3 doz. ; eschalots, | lb. % hour. After pulp is added, ^ hour. Obs. — This receipt has been kindly contributed by a person who makes by it every year large quantities of the catsup, which is consi- dered excellent : for sauce it must be mixed with gravy or melted butter. We have not ourselves been able to make trial of it. Mix well, by shaking them in a bottle, a wineglassful of Indian soy, half a pint of chili vinegar, half a pint of walnut catsup, and a pint and a half of the best mushroom catsup. These proportions make an excellent sauce, either to mix with melted butter, and to serve with fish, or to add to different kinds of gravy ; but they can be varied, or added to, at pleasure. Indian soy, 1 wineglassful ; chili vinegar, \ pint ; walnut catsup, | pint : mushroom catsup, 1|- pint. Gather the tarragon just before it blossoms, which will be late in July, or early in August ; strip it from the larger stalks, and put it into small stone jars or wide -necked bottles, and in doing this twist aome of the branches so as to bruise the leaves and wring them asun- der ; then pour in sufficient distilled or very pale vinegar to cover the tarragon ; let it infuse for two months, or more : it will take no harm even by standing all the winter. When it is poured off, strain it very clear, put it into small dry bottles, and cork them well. Sweet basil vinegar is made in exactly the same way, but it should not be left on the leaves more than three weeks. The jars or bottles should be filled to the neck with the tarragon before the vinegar is added : its flavour is strong and peculiar, but to many tastes very agreeable. It imparts quite a foreign character to the dishes for which it is used. BOTTLED TOMATAS, OR TOMATA CATSUP

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