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Hartshorne Catsup for Sea-stores II

Ingredients

  • 24 anchovies, boned and chopped
  • 10 shallots, finely chopped
  • 1 handful scraped horseradish
  • ¼ ounce mace
  • 1 quart white wine
  • 1 pint red wine
  • 1 pint water
  • 1 lemon, sliced
  • ½ pint anchovy liquor
  • 12 cloves
  • 12 whole peppercorns
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Method

  1. Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.
  2. Boil until reduced to 1 quart, then strain and cool.

Notes

  • You can make a sauce by combining 2 spoonfuls with 1 pound butter.
  • Try loosening some of the sauce with hot water and thickening with a piece of butter rolled in flour.

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