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Various Ketchups
Lobster Ketchup
1
3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,
drained, body shell cut lengthwise in half, claws cracked with a mallet
salt anchovies
1/4 cups (300 ml) sherry or Madeira
teaspoon (5 ml) cayenne pepper
6
1
1
2
3
/3 cup (150 ml) chili or shallot vinegar
1/2 cups (875 ml) shallot wine
black peppercorns
Pick out all the lobster meat and pound the coral (roe) with the anchovy
fillets in a mortar. When completely bruised, add the lobster meat;
pound and moisten it wtih the remaining ingredients. Mix well, and put
the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns
into each jar. Close tightly. Refrigerated, the ketchup will keep for
up to two months.
Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup
(1/4 liter) of melted butter as a sauce for fish dishes. For chili
vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping
eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for
three weeks; shallot wine by steeping the shallots in dry white wine.
Walnut Ketchup
2
3
5
2
2
2
1
4 green walnuts
/4 cup (175 ml) salt
cups (1 1/4 liter) water
quarts (2 liters) vinegar
teaspoons (10 ml) ground cloves
teaspoons (10 ml) ground mace
2 garlic cloves
Put the walnuts and salt into the water and leave them for nine days. Remove
the walnuts from the brine and pound them in a mortar. Combine the walnuts
and vinegar and leave them for a week, stirring every day.
Strain the mixture through a muslin bag, squeezing to extract all the liquor.
To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain
and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters).
mara
http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html (5 of 5) [12/17/1999 11:47:27 AM]
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