The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles.

Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Ginger l-£ oz. Jamaica pepper . . . . 1^ oz. Black pepper 1 oz. Garlic .... . . . 1 oz. Port wine lees . . . . li quart Anchovies 8 oz. With all these boil up the liquor of the walnuts, and let them simmer twenty minutes, slamming well the whole time, then put it aside for two days and boil it again until reduced one-thud part. When cold, you may put it in bottles, which cork well and seal with wax. It will be an excellent catsup, and will be greatly improved by long keeping. MUSHROOM CATSUP. Throw large black flap mushrooms into a vessel, and crush them with the hands well, throwing in a large handful of common salt to each peck, and let them so lie for two days. Then put them into a crock of earthenware, and let them be macerated in a cool baker’s oven for six hours or so, and, when cold, press out the juice, which boil with the following, to each gallon of the liquor : Mace i oz. Jamaica pepper . . . . 1 oz. Black pepper 1 oz. Cloves 1-^ oz. Ginger 1 oz.