12 large, fresh lemons.
4 tablespoonfuls white mustard-seed.
1 tablespoonful turmeric.
1 tablespoonful white pepper.
1 teaspoonful cloves.
1 teaspoonful mace.
1 saltspoonful cayenne.
2 tablespoonfuls white sugar.
2 tablespoonfuls grated horse-radish.
1 shallot, minced fine.
Juice of the lemons.
2 tablespoonfuls table-salt.
Grate the rind of the lemons; pound or grind the spices, and put all
together, including the horse-radish. Strew the salt over all, add
the lemon-juice, and let it stand three hours in a cool place. Boil
in a porcelain kettle half an hour. Pour into a covered vessel—china
or stone—and let it stand a fortnight, stirring well every day. Then
strain, bottle, and seal.
It is a fine seasoning for fish sauces, fish soups, and game ragoûts.
“EVER-READY” CATSUP. ✠
2 quarts cider vinegar.
12 anchovies, washed, soaked, and pulled to pieces.
12 small onions, peeled and minced.
1 tablespoonful mace.
3 tablespoonfuls fine salt.
3 tablespoonfuls white sugar.
1 tablespoonful cloves.
3 tablespoonfuls whole black pepper.
2 tablespoonfuls ground ginger.
1 tablespoonful cayenne.
1 quart mushrooms, minced, _or_
1 quart ripe tomatoes, sliced.
Put into a preserving kettle and boil slowly four hours, or until the
mixture is reduced to one-half the original quantity. Strain through a
flannel bag. Do not bottle until next day. Fill the flasks to the top,
and dip the corks in beeswax and rosin.
This catsup will keep for years. Mixed with drawn butter, it is used as
a sauce for boiled fish, but is a fine flavoring essence for gravies of
almost any kind.