Compound, or Cook’s Catsup from Modern Cookery for Private Families by Eliza Acton
Take a pint and a half of mushroom catsup when it is first made, and ready boiled (the double is best for the purpose), simmer in it for five minutes an ounce of small eschalots nicely peeled; add ...
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Ingredients
- walnut catsup or pickle, ½ pint
- cayenne or chili vinegar, 1 wineglassful.
- eschalots, 1 oz.
- mushroom catsup, ½ pint
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