Mrs Beetons Jams and Preserves Revisited
Walnut Ketchup
1.1lt (2 pints) Vinegar
600ml (1 pint) Port Wine
100 Walnuts
20 Shallots
110g (4oz) Anchovies
7g (Ľoz) Mace
7g (Ľoz) Nutmeg
7g (Ľoz) Cloves
7g (Ľoz) Ginger
7g (Ľoz) Whole Black Pepper
1 handful salt
1 small piece Horseradish
Procure the walnuts at the time you can run a pin through them, slightly bruise and put them into a jar with the salt and vinegar, let them stand 8 days, stirring every day.
Then drain the liquor from them and boil it, with the above ingredients, for about 30 minutes.
It may be strained or not, as preferred and, if required, a little more vinegar or wine can be added, according to taste.
Pour into sterilised bottles with airtight caps.
Seasonable. Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.
Time: 30 minutes.
WALNUT KETCHUP
535. INGREDIENTS - 100 walnuts, 1 handful of salt, 1 quart of vinegar, 1/4 oz. of mace, 1/4 oz. of nutmeg, 1/4 oz. of cloves, 1/4 oz. of ginger, 1/4 oz. of whole black pepper, a small piece of horseradish, 20 shalots, 1/4 lb. of anchovies, 1 pint of port wine.
Mode - Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar, let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients, for about 1/2 hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks.
Time - 1/2 hour.
Seasonable - Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.
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