Pontac Catsup for Fish from Modern Cookery for Private Families by Eliza Acton
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 on the liquid without pre...
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Ingredients
- salt
- vinegar
- elderberries
- eschalots
- mace
- ginger
- cloves
- corns of pepper
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