Recipes > Sauces & Spreads > Ketchups > Sea Catchup

Sea Catchup

Ingredients

• 1 gallon of stale strong beer
• 1 pound of anchovies washed from the pickle
• 1 pound of peeled shalots or small onions
• 1/2 ounce of mace
• 1/2 ounce of cloves
• 1/4 ounce of whole pepper
• 3 or 4 large pieces of ginger
• 2 quarts of large mushroom-flaps rubbed to pieces

Instructions

Put the whole into a kettle closely covered, and let it simmer slowly till reduced to one half. Then strain it through a flannel bag, and let it stand till quite cold before you bottle it. Have small bottles and fill them quite full of the catchup. Dip the corks in melted rosin.

This catchup keeps well at sea, and may be carried into any part of the world. A spoonful of it mixed in melted butter will make a fine fish sauce. It may also be used to flavour gravy.

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Source

Directions for Cookery, in its Various Branches (1840).