Cut a slit in the tomatoes, put into a bell-metal or porcelain kettle, and boil until the juice is all extracted and the pulp dissolved. Strain and press through a cullender, then through a hair sieve. Return to the fire, add the seasoning, and boil at least five hours, stirring constantly for the last hour, and frequently throughout the time it is on the fire. Let it stand twelve hours in a stone jar on the cellar floor. When cold, add a pint of strong vinegar. Take out the bag of celery seed, and bottle, sealing the corks. Keep in a dark, cool place.
Tomato and walnut are the most useful catsups we have for general purposes, and either is in itself a fine sauce for roast meat, cold fowl, game, etc.
Lemon Catsup.
- 12 large, fresh lemons.
- 4 tablespoonfuls white mustard-seed.
- 1 tablespoonful turmeric.
- 1 tablespoonful white pepper.
- 1 teaspoonful cloves.
- 1 teaspoonful mace.
- 1 saltspoonful cayenne.
- 2 tablespoonfuls white sugar.
- 2 tablespoonfuls grated horse-radish.
- 1 shallot, minced fine.
- Juice of the lemons.
- 2 tablespoonfuls table-salt.
Grate the rind of the lemons; pound or grind the spices, and put all together, including the horse-radish. Strew the salt over all, add the lemon-juice, and let it stand three hours in a cool place. Boil in a porcelain kettle half an hour. Pour into a covered vessel—china or stone—and let it stand a fortnight, stirring well every day. Then strain, bottle, and seal.
It is a fine seasoning for fish sauces, fish soups, and game ragoûts.
“Ever-ready” Catsup. ✠
- 2 quarts cider vinegar.
- 12 anchovies, washed, soaked, and pulled to pieces.
- 12 small onions, peeled and minced.
- 1 tablespoonful mace.
- 3 tablespoonfuls fine salt.
- 3 tablespoonfuls white sugar.
- 1 tablespoonful cloves.
- 3 tablespoonfuls whole black pepper.
- 2 tablespoonfuls ground ginger.
- 1 tablespoonful cayenne.
- 1 quart mushrooms, minced, or
- 1 quart ripe tomatoes, sliced.
Put into a preserving kettle and boil slowly four hours, or until the mixture is reduced to one-half the original quantity. Strain through a flannel bag. Do not bottle until next day. Fill the flasks to the top, and dip the corks in beeswax and rosin.
This catsup will keep for years. Mixed with drawn butter, it is used as a sauce for boiled fish, but is a fine flavoring essence for gravies of almost any kind.