Catsup, Old Fashioned
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| Yield: 1 Serving |
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| Tomatoes |
| Salt |
| Cloves |
| Allspice |
| Pepper |
| Mace |
| Garlic |
| Whole mustard seed |
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| The best catsup is made from tomatoes. The vegetables should be |
| squeezed up in the hand, salt put to them, and set by for 24 |
| hours. After being passed through a sieve, cloves, allspice, |
| pepper, mace, garlic, and whole mustard seed should be added. It |
| should be boiled down one third, and bottled after it is cool. No |
| liquid is necessary, as the tomatoes are very juicy. A good deal |
| of salt and spice is necessary to keep the catsup well. It is |
| delicious with roast meat; and a cupful adds much to the richness |
| of soup and chowder. The garlic should be taken out before it is |
| boiled. |
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| (ID: 79460) Mirror: rec.food.recipes: Wed, Feb 5, 2003 |