| 93 | 94 | 95 | 96 | 97 |
| 1 | 24 | 48 | 72 | 96 |
|
Various Ketchups
the remaining ingredients to the juice -- the proportions given for 5 cups
of mushroom liquid. Keeping the pot covered, boil together over low heat
until the liquid is areduced by half, then strain it through a jelly bag.
Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).
Prince of Wales Ketchup
2
1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of
stemmed elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst. Let the mixture stand overnight, then strain through
a jelly bag.
5
3
1
1
1
1
salt anchovies
tablespoons (45 ml) shallots, thinkly sliced
teaspoon (5 ml) whole cloves
teaspoon (5 ml) ground mace
teaspoon (5 ml) ground ginger
teaspoon (5 ml) grated nutmeg
Place all the ingredients in an enameled or stainless-steel pan. Bring to
a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two
weeks before opening. the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).
Oyster Ketchup
1
2
2
1
1
1
6 live oysters, shucked, the liquor reserved
1/2 cups (625 ml) dry sherry
tablespoons (30 ml) salt
/2 teaspoon (2 ml) ground mace
/4 teaspoon (1 ml) cayenne pepper
tablespoon (15 ml) brandy (optional)
Pound the oysters in a mortar, and add the oyster liquor and the sherry.
Bring the mixture to a boil, then add the salt, mace and cayeene pepper.
Boil up again, skim, then strain through a sieve. Stire in the brandy.
Put in jars and cover. The ketchup will keep for 6 weeks, if refrigerated.
Makes about 2 1/2 pints (1 1/2 liters).
Variation: Use mussels instead of oysters. A pounded anchovy or two may
also be added.
http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html (4 of 5) [12/17/1999 11:47:27 AM]
Page
Quick Jump
|