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Updated: June 7, 2025
Put the whole into a kettle closely covered, and let it simmer slowly till reduced to one half. Then strain it through a flannel bag, and let it stand till quite cold before you bottle it. Have small bottles and fill them quite full of the catchup. Dip the corks in melted rosin. This catchup keeps well at sea, and may be carried into any part of the world.
To stew PIGEONS. Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
This jar, by the bye, is filled with 'Confederate pickle' it was as little as I could do to compliment the Government, I thought, and the green tomato catchup I've named in honour of General Beauregard." Betty smiled; and then, while Mrs. Lightfoot stood sharply regarding Car'line, who was shucking a tray of young corn, she timidly began upon her mission.
LARKS done in JELLY. When you use them, turn them out of the pots, and serve them up. The Fine CATCHUP.
Provide some parsley roots, cut into slices and boiled till very tender; and also a quantity of parsley leaves boiled nice and green. After the fish-pan has boiled moderately fifteen minutes, take it off the fire, and put in the parsley roots; also a little mushroom catchup.
Just before you take it up, stir into the gravy a table-spoonful or two of mushroom catchup, a little made mustard, and a piece of butter rolled in flour. Send it to table hot, with the gravy poured round it. The day before you cook it, lay it in a pickle made of equal proportions of water and vinegar with salt to your taste.
Have ready a gravy made of the scraps and trimmings of the veal, seasoned with pepper and salt, and boiled in a little hot water in the same sauce-pan in which the parsley and onions have been previously stewed. Strain the gravy when it has boiled long enough, and flavour it with catchup. Take some cold veal, cut it into slices, and mince it very finely with a chopping-knife.
I saw the awkwardness of the affair, and seizing a bottle of catchup for one of sercial, I filled my glass with such vehemence, that I spilt a great part of it; but even the colour and flavour did not recover me; so, with a face like a northwest moon, I swilled off the potion, and instantly fell back in my chair "Poisoned! by all that is nonsensical poisoned catchup oh Lord!" and off I started to my bedroom, where, by dint of an ocean of hot water, I got quit of the sauce, and clinching the whole with a caulker of brandy, I returned to the dinner table a good deal abashed, I will confess, but endeavouring most emphatically all the while to laugh it off as a good jest.
They told me when I came that I could not even raise common beans, but I tried and succeeded. And also I raised lots of green tomatoes, and, as we like them preserved, I made them all up that way. Experimenting along another line, I found that I could make catchup, as delicious as that of tomatoes, of gooseberries. I made it exactly the same as I do the tomatoes and I am delighted.
When the fish is done, slide it carefully from the tin sheet on to a hot platter. Set the baking-pan on top of the stove. Mix a teaspoonful of flour with quarter of a cup of cold water, and stir into the boiling gravy. A tablespoonful of walnut or mushroom catchup, or of Worcestershire sauce, may be added if liked. Serve very hot. Before sending a baked fish to table, take out the skewer.
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