A ketchup that will last you twenty years and an eighteenth-century Worcestershire sauce from The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes by Peter Ross
To Make Catchup to Keep Twenty Years Take a gallon of strong stale beer, one pound of anchovies washed from the pickle, a pound of shalots, peeled, half an ounc
Ingredients
- mace
- shalots
- pepper
- cloves
- stale beer
- pickle
- anchovies
- herbs
- wheat
- black pepper
- nutmegs
- mushroom-flaps
- ginger
- beer
- fresh butter melted
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