Hartshorne Catsup for Sea-stores II
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.
Easy
Ingredients
Everything you'll need to make this recipe
1
24 anchovies, boned and chopped
2
10 shallots, finely chopped
3
1 handful scraped horseradish
4
¼ ounce mace
5
1 quart white wine
6
1 pint red wine
7
1 pint water
8
1 lemon, sliced
9
½ pint anchovy liquor
10
12 cloves
11
12 whole peppercorns
Instructions
Step-by-step guide to making this recipe
1
Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.
2
Boil until reduced to 1 quart, then strain and cool.
Notes
- •You can make a sauce by combining 2 spoonfuls with 1 pound butter.
- •Try loosening some of the sauce with hot water and thickening with a piece of butter rolled in flour.