Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

PONTAC CATSUP FOR FISH
(Modern Cookery, 1845)


On one pint of ripe elderberries stripped from the stalks, pour three quarters of a pint of boiling vinegar, and let it stand in a cool oven all night;

the next day strain off the liquid without pressure, and boil it for five minutes with a half-teaspoonful of salt, a small race of ginger, a blade of mace, forty corns of pepper, twelve cloves and four eschalots. 

Bottle it with the spice when it is quite cold.


 

 

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