Hartshorne Catsup for Sea-stores II
Hartshorne Catsup for Sea-stores II is a savory anchovy and wine condiment from the nineteenth century, written for provisioning ships. Twenty-four anchovies and their liquor give it a deep salty base, while shallots, horseradish, mace, cloves and lemon add heat and spice. Two kinds of wine are reduced to a concentrated liquid, a very old way of making a sauce keep. Stir it into butter for fish or meat.
Instructions
Bone the anchovies and chop them. Chop the shallots finely and scrape the horseradish.
Put the anchovies, shallots, horseradish, mace, white wine, red wine, water, sliced lemon, anchovy liquor, cloves and peppercorns into a saucepan.
Bring the pan to a boil and keep it boiling until the liquid has reduced to 1 quart.
Strain out the solids and let the liquid cool completely before using or storing it.
To serve it as a sauce, combine 2 spoonfuls of the catsup with 1 pound of butter. For a thinner sauce, loosen some of the catsup with hot water and thicken it with a piece of butter rolled in flour.
Make it personal.
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