Cookbook:Hartshorne Catsup for Sea-stores II
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| Hartshorne Catsup for Sea-stores II | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.
Ingredients[edit | edit source]
- 24 anchovies, boned and chopped
- 10 shallots, finely chopped
- 1 handful scraped horseradish
- ¼ ounce mace
- 1 quart white wine
- 1 pint red wine
- 1 pint water
- 1 lemon, sliced
- ½ pint anchovy liquor
- 12 cloves
- 12 whole peppercorns
Procedure[edit | edit source]
- Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.
- Boil until reduced to 1 quart, then strain and cool.
Notes, tips, and variations[edit | edit source]
- 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.