Another Way to make Ketchup

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the large Flaps and salt them as above, boil the Liquor, strain it through a thick Flannel-Bag; to a Quart of that Liquor put a Quart of Stale Beer, a large Suck of Horse-redish cut in little Slips, five or six Bay-leaves, an Onion stuck with twenty or thirty Cloves, a quarter of an Ounce of Mace, a quarter of an Ounce of Nutmegs beat, a quarter of an Ounce of black and white Pepper, and a quarter of an Ounce of All-Spice, four or five Rases of Ginger, cover it close, and let it simmer very softly, till about one third is wasted, then strain it thro’ a Flannel-Bag, and when it is cold bottle it in Pint Bottles, and cork it close, it will keep a great while. You may put Red Wine in the Room of Beer; some put in a Head of Garlick; but I think that spoils it. The other Receipt you have in the Chapter for the Sea.