of each, bruised, 1⁄2 oz.; allspice, black pepper, and ginger, of each, bruised, 1 oz.; gently heat to the boiling-point in a covered vessel, macerate for 14 days, and decant or strain. Should it exhibit any indications of change in a few weeks, bring it again to the boiling-point, with a little more spice, and a table-spoonful more salt.
2. Take of mushroom juice, 2 galls.; pimento, 2 oz.; cloves, black pepper, mustard seed, and ginger, of each, bruised, 1 oz.; salt, 1 lb. (or to taste); shalots, 3 oz.; gently simmer for 1 hour in a covered vessel, cool, strain, and bottle.
3. Take of mushroom juice, 100 galls.; black pepper, 9 lbs.; allspice, 7 lbs.; ginger, 5 lbs.; cloves, 1 lb. (all bruised); salt, q. s.; gently simmer in a covered tin boiler for 1 hour.
Ketchup, Oys′ter. Prep. Pulp the oysters, and to each pint add, of sherry wine, or very strong old ale, 1 pint; salt, 1 oz.; mace, 1⁄4 oz.; black pepper, 1 dr.; simmer very gently for 10 minutes, strain, cool, bottle, and to each bottle add a spoonful or two of brandy, and keep them in a cool situation. Cockle ketchup and MUSSEL KETCHUP are made in the same way. Used to flavour sauces when the fish are out of season; excellent with rump steak, &c.
Ketchup, Pon′tac. Prep. Take of the juice of elderberries and strong vinegar, of each 1 pint; anchovies, 1⁄2 lb.; shalots and spice, q. s. to flavour; boil for 5 minutes, cool, strain, and bottle. Used to make fish sauces.
Ketchup, Toma′to. Prep. Prepared from tomatoes or love apples, like mushroom ketchup, except that a little very strong Chili vinegar is commonly added. An admirable relish for ‘high’ or rich flavoured viands.
Ketchup, Wal′nut. Prep. 1. Take of the expressed juice of young walnuts, when tender, 1 gall.; boil 10 minutes, skim, add of anchovies, 2 lbs.; shalots, 1 lb.; cloves and mace, of each 1 oz.; 1 clove of garlic, sliced; simmer in a covered vessel for 15 minutes, strain, cool, and bottle, adding a little fresh spice to each bottle, and salt, q. s. Will keep good in a cool place for 20 years.
2. Take of green walnut shells, 16 galls.; salt, 5 lbs.; mix and beat together for a week, press out the liquor, and to every gallon add, of allspice, 4 oz.; ginger, 3 oz.; pepper and cloves, of each 2 oz.; all bruised; simmer for half an hour, and set aside in a closed vessel and in a cool situation until sufficiently clear.
3. Take of walnut juice, 1 gall.; vinegar, 1 quart; British anchovies (sprats), 3 or 4 lbs.; pimento, 3 oz.; ginger, 1⁄4 oz.; long pepper, 1⁄2 oz.; cloves, 1 oz.; shalots, 2 oz.; boil and bottle, as before.
4. From the juice of walnut shells, 30 galls.; salt, 1 bushel; allspice and shalots, of each 6 lbs.; ginger, garlic, and horse-radish, of each 3 lbs.; essence of anchovies, 3 galls.; as before.