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.