The bottles should be quite small, as it soon spoils after being opened.
TOMATA CATCHUP.—
Take a peck of large ripe tomatas. Having cut a slit in each, put them into a large preserving-kettle, and boil them half an hour. Then take them out, and press and strain the pulp through a hair sieve. Put it back into the kettle, and add an ounce of salt, an ounce of powdered mace, half an ounce of powdered cloves, a small tea-spoonful of ground black pepper, the same of cayenne pepper, and eight table-spoonfuls of ground mustard. Mix the seasoning with the tomata pulp; let it boil slowly during four hours. Then take it out of the kettle, and let it stand till next day, in an uncovered tureen. When cold, stir into it one pint of the best cider vinegar. Put it into clean bottles, and seal the corks. It will be found excellent for flavouring stews, hashes, fish-sauce, &c.
LEMON CATCHUP.—
Grate the peel of a dozen large fresh lemons. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them one ounce of fine salt. Add the juice of the lemons.
Boil the whole twenty minutes. Then put it warm into a jar, and let it stand three weeks closely covered. Stir it up daily.
Then strain it through a sieve, and put it up in small bottles to flavour fish and other sauces.
This is sometimes called lemon pickle.