Lemon Pickle or Catsup


  • small lemons, 6
  • salt, 3 oz.: 8 days.
  • Horseradish, 2 ½ oz.
  • eschalots, 2 oz., or garlic oz.
  • vinegar, pint
  • ginger, ½ oz.
  • whole white pepper, ¼ oz.
  • mace, 2 blades: 3 to 6 months.


Either divide six small lemons into quarters, remove all the pips that are in sight, and strew three ounces of salt upon them, and keep them turned in it for a week, or, merely make deep incisions in them, and proceed as directed for pickled lemons. When they have stood in a warm place for eight days, put into a stone jar two ounces and a half of finely-scraped horseradish, and two ounces of eschalots, or one and a half of garlic; to these add the lemons with all their liquor, and pour on them a pint and a half of boiling vinegar in which half an ounce of bruised ginger, a quarter of an ounce of whole white pepper, and two blades of mace have been simmered for two or three minutes. The pickle will be fit for use in two or three months, but may stand four or five before it is strained off.

Obs.—These highly-flavoured compounds are still much in favour with a certain class of housekeepers; but they belong exclusively to English cookery: they are altogether opposed to the practice of the French cuisine, as well as to that of other foreign countries.