“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.