To make Ketchup to keep twenty years

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Galloon of strong Stale Beer, one Pound of Anchovies wasted from the Pickle, a Pound of Shallots peeled, half an Ounce of Mace, half an Ounce of Cloves, a quarter of an Ounce of whole Pepper, three or four large Races of Ginger, two Quarts of the large Mushroom Flaps rubbed to Pieces. Cover all this close, and let it simmer till it is half wasted, then strain it through a Flannel Bag, let it stand till it is quite cold, then bottle it. You may carry it to the Indies; a Spoonful of this to a Pound of fresh Butter melted, makes fine Fish Sauce. Or in the room of Gravy-Sauce, the stronger and staler the Beer is, the Better the Ketchup will be.