Common Sense in the Household 32
HORSE-RADISH.
Scrape or grind, cover with vinegar, and keep in wide-mouthed bottles.
To eat with roast beef and cold meats.
WALNUT CATSUP.
Choose young walnuts tender enough to be pierced with a pin or needle.
Prick them in several places, and lay in a jar with a handful of salt
to every twenty-five, and water enough to cover them. Break them with
a billet of wood or wooden beetle, and let them lie in the pickle a
fortnight, stirring twice a day. Drain off the liquor into a saucepan,
and cover the shells with boiling vinegar to extract what juice remains
in them. Crush to a pulp and strain through a cullender into the
saucepan. Allow for every quart an ounce of black pepper and one of
ginger, half an ounce of cloves and half an ounce of nutmeg, beaten
fine. Put in a pinch of cayenne, a shallot minced fine for every _two_
quarts, and a thimbleful of celery-seed tied in a bag for the same
quantity. Boil all together for an hour, if there be a gallon of the
mixture. Bottle when cold, putting an equal quantity of the spice in
each flask. Butternuts make delightful catsup.
MUSHROOM CATSUP.
2 quarts of mushrooms.
¼ lb. of salt.
Lay in an earthenware pan, in alternate layers of mushrooms and salt;
let them lie six hours, then break into bits. Set in a cool place,
three days, stirring thoroughly every morning. Measure the juice
when you have strained it, and to every quart allow half an ounce of
allspice, the same quantity of ginger, half a teaspoonful of powdered
mace, a teaspoonful of cayenne. Put into a stone jar, cover closely,
set in a saucepan of boiling water over the fire, and boil five hours
_hard_. Take it off, empty into a porcelain kettle, and boil slowly
half an hour longer. Let it stand all night in a cool place, until
settled and clear. Pour off carefully from the sediment, and bottle,
filling the flasks to the mouth. Dip the corks in melted rosin, and tie
up with bladders.
The bottles should be very small, as it soon spoils when exposed to the
air.
IMITATION WORCESTERSHIRE SAUCE.
3 teaspoonfuls cayenne pepper.
2 tablespoonfuls walnut or tomato catsup (strained through muslin).
3 shallots minced fine.
3 anchovies chopped into bits.
1 quart of vinegar.
Half-teaspoonful powdered cloves.
Mix and rub through a sieve. Put in a stone jar, set in a pot of
boiling water, and heat until the liquid is so hot you can not bear
your finger in it. Strain, and let it stand in the jar, closely
covered, two days, then bottle for use.
OYSTER CATSUP.
1 quart oysters.
1 tablespoonful salt.
1 teaspoonful cayenne pepper, and same of mace.
1 teacupful cider vinegar.
1 teacupful sherry.
Chop the oysters and boil in their own liquor with a teacupful of
vinegar, skimming the scum as it rises. Boil three minutes, strain
through a hair-cloth; return the liquor to the fire, add the wine,
pepper, salt, and mace. Boil fifteen minutes, and when cold bottle for
use, sealing the corks.
TOMATO CATSUP. ✠
1 peck ripe tomatoes.
1 ounce salt.
1 ounce mace.
1 tablespoonful black pepper.
1 teaspoonful cayenne.
1 tablespoonful cloves (powdered).
7 tablespoonful ground mustard.
1 tablespoonful celery seed (tied in a thin muslin bag).
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.
A GOOD STORE SAUCE.
2 tablespoonfuls horse-radish (grated).
1 tablespoonful allspice.
A grated nutmeg.
3 large pickled onions (minced fine).
2 dozen whole black peppers.
A pinch of cayenne.
1 tablespoonful salt.
1 tablespoonful white sugar.
1 quart vinegar from walnut or butternut pickle.
Mix all the spices well together; crush in a stone jar with a
potato-beetle or billet of wood; pour the vinegar upon these, and let
it stand two weeks. Put on in a porcelain or clean bell-metal kettle
and heat to boiling; strain and set aside until next day to cool and
settle. Bottle and cork very tightly. It is an excellent seasoning for
any kind of gravy, sauce, or stew.
MOCK CAPERS. ✠
Gather green nasturtium seed when they are full-grown, but not yellow;
dry for a day in the sun; put into small jars or wide-mouthed bottles,
cover with boiling vinegar, slightly spiced, and when cool, cork
closely. In six weeks they will be fit for use. They give an agreeable
taste to drawn butter for fish, or boiled beef and mutton.
CELERY VINEGAR.
A bunch of fresh celery, _or_
A quarter of a pound of celery seed.
1 quart best vinegar.
1 teaspoonful salt.
1 tablespoonful white sugar.
Cut up the celery into small bits, or pour the seed into a jar; scald
the salt and vinegar, and pour over the celery stalks or seed; let it cool, and put away in one large jar tightly corked. In a fortnight strain and bottle in small flasks, corking tightly.
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