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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 82
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boil & scum it well; then strain out your spices & to a Quart of cucumber Liquor 3/4 lb of anchovies & a large Handfull of Horse radish scraped & Lemon Peel; let it boil till the anchovies are dissolved, then strain it again & set it by to cool; when cold bottle it & put your spice into the Bottles - To make Wallnut Catchup - Bruise a Hundred or two of Wallnuts just before they are fit to pickle; squeeze out the juice & let it stand all night; pour off the clear & to every Quart put 1 lb of anchovies; boil it till the anchovies are dissolved; then
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boil & scum it well; then strain out your spices & to a Quart of cucumber Liquor 3/4 lb of anchovies & a large Handfull of Horse radish scraped & Lemon Peel; let it boil till the anchovies are dissolved, then strain it again & set it by to cool; when cold bottle it & put your spice into the Bottles - To make Wallnut Catchup - Bruise a Hundred or two of Wallnuts just before they are fit to pickle; squeeze out the juice & let it stand all night; pour off the clear & to every Quart put 1 lb of anchovies; boil it till the anchovies are dissolved; then
Szathmary Culinary Manuscripts and Cookbooks
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