Oyster Catsup

Take fifty fine Milton oysters; wash them in their own liquor, which must be boiled and well skimmed; beard them, and pound the oysters in a marble mortar, and boil them in their liquor, with a pint and a half of white wine, for half an hour; strain through muslin, and add the juice of a lemon, and half the peel, a drachm of mace, nutmeg, and ginger grated; boil for ten minutes longer, add half an ounce of shallots, and, when cold, bottle it with the shallots and spice in it.

Observations

This composition very agreeably heightens the flavour of all white sauces, and white made dishes, and if you add a wine glass of brandy to each pint, it will keep good for a couple of years.

Cockle And Muscle Catsup

May be made in the same way as the oyster catsup.

Tomata Catsup

Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt; let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper; boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal; pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.

White Catsup

To a pint of white wine vinegar put a dozen anchovies; let them simmer on a trivet by the side of the fire till they are dissolved, then strain them; when they are cold, add a pint of sherry wine, the peel of a large lemon pared very thin, half a dozen bay leaves, an ounce of scraped horseradish, two drachms of grated nutmeg, one of bruised cloves, the same of white pepper and ginger, and a dozen eshallots cut in quarters; stop your jar very close; keep it in a warm situation for ten days, shaking it up every day, and then decant it for use.

Cucumber Catsup

Peel and slice two dozen large cucumbers, add one third part of onions sliced, and throw a handful of salt over them; let them stand for a day and a half, occasionally stirring them up; strain them through a hair sieve, and put to each quart of liquor a handful of scraped horseradish, the peel of a lemon, quarter of an ounce of black pepper, two drachms of mace bruised; boil together for a quarter of an hour in a close covered vessel, and strain it: when cold, bottle it, and put to cach pint a large tablespoonful of good brandy, to preserve it from fermentation, decomposition, etc.

Observations

Either of the preceding combinations will be found a very agreeable zest to most white dishes.

Pudding Catsup

Half a pint of brandy, a pint of sherry,

An ounce of mace,

And half an ounce of cloves. Let them steep for fourteen days, and then strain it, and add half a pint of capillaire. This will keep for years, and added to melted butter, is a most delicious relish to puddings, and many sweet dishes.