Cookbook:Hartshorne Catsup for Sea-stores II

Hartshorne Catsup for Sea-stores II
Category	Sauce recipes
Difficulty

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This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.

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

Procedure

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, tips, and variations

• 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.