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Classic
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page 157
drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one
ounce cloves, one ounce ground mustard, one ounce ground ginger, two
tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound
of brown sugar. Put all in preserving-pan, cover with vinegar, and boil two
hours; then strain through a sieve and bottle for use.
WALNUT CATSUP.
One hundred walnuts, six ounces of shalots, one head of garlic, half a pound of
salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a
quarter of an ounce of mace, half an ounce of cloves; beat in a large mortar a
hundred green walnuts until they are thoroughly broken; then put them into a jar
with six ounces of shalots cut into pieces, a head of garlic, two quarts of
vinegar and the half pound of salt; let them stand for a fortnight, stirring
them twice a day. Strain off the liquor, put into a stew-pan with the anchovies,
whole pepper, half an ounce of cloves and a quarter of an ounce of mace; boil it
half an hour, skimming it well. Strain it off, and when cold, pour it clear from
any sediment into small bottles, cork it down closely and store it in a dry
place. The sediment can be used for flavoring sauces.
OYSTER CATSUP.
One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a
teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider
vinegar.
Procure the oysters very fresh, and open sufficient to fill a pint measure; save
the liquor, and scald the oysters in it with the sherry; strain the oysters, and
chop them fine with the salt, cayenne and mace, until reduced to a pulp; then
add it to the liquor in which they were scalded; boil it again five minutes, and
skim well; rub the whole through a sieve, and when cold, bottle and cork
closely. The corks should be sealed.
MUSHROOM CATSUP.
Use the larger kind, known as umbrellas or "flaps." They must be very fresh and
not gathered in very wet weather, or the catsup will be less apt to keep. Wash
and cut them in two to four pieces, and place them in a wide, flat jar or crock
in layers, sprinkling each layer with salt, and let them stand for twenty-four
hours; take them out and press out the juice, when bottle and cork; put the
mushrooms back again, and in another twenty-four hours press them again; bottle
and cork; repeat this for the third time, and then mix
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