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Hartshorne Catsup for Sea-stores

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce

Tags: henry hartshorne, household cyclopedia sauce, public domain, recipes for ketchup, recipes using anchovy, recipes using beer, recipes using clove, recipes using fresh ginger, recipes using pepper, recipes without cooking time, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AHartshorne_Catsup_for_Sea-stores)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AHartshorne%20Catsup%20for%20Sea-stores&oldid=4610546

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 gallon strong stale beer
  • 1 pound pickled anchovies, rinsed
  • 1 pound shallots, peeled
  • ½ ounce mace
  • ½ ounce cloves
  • ¼ ounce whole peppercorns
  • 3–4 large races of ginger
  • 2 quarts large mushroom flaps, rubbed to pieces

Directions

  1. Combine the beer, anchovies, shallots, mace, cloves, peppercorns, ginger, and mushrooms in a pot. Let simmer until reduced by half.
  2. Strain through cloth, and cool.

Notes

The stronger and staler the beer the better will be the catsup.

Try adding a spoonful of sauce to 1 pound of melted butter to make a fish sauce.