Lemon Catsup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic Victorian store sauce made from salted lemon quarters with horseradish and shallots that are preserved in vinegar with ginger, white peppercorns and mace. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Catsup.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
LEMON PICKLE OR CATSUP.
Either divide six small lemons into quarters, remove all the pips that are in sight, and strew three ounces of salt upon them, and keep them turned in it for a week, or, merely make deep incisions in them, and proceed as directed for pickled lemons. When they have stood in a warm place for eight days, put into a stone jar two ounces and a half of finely-scraped horseradish, and two ounces of eschalots, or one and a half of garlic; to these add the lemons with all their liquor, and pour on them a pint and a half of boiling vinegar in which half an ounce of bruised ginger, a quarter of an ounce of whole white pepper, and two blades of mace have been simmered for two or three minutes. The pickle will be fit for use in two or three months, but may stand four or five before it is strained off.
Small lemons, 6; salt, 3 oz. : 8 days. Horseradish, 2 1/2 oz.; eschalots, 2 oz., or garlic 1 1/2 oz.; vinegar, 1 1/2 pint; ginger, 1/2 oz.; whole white pepper, 1/4 oz.; mace, 2 blades: 3 to 6 months.
Obs.—These highly-flavoured compounds are still much in favour with a certain class of housekeepers; but they belong exclusively to English cookery : they are altogether opposed to the practice of the French cuisine, as well as to that of other foreign countries.
Modern Redaction
Ingredients:
6 small lemons, quartered and with pips removed
90g sea salt
100g finely-grated horseradish
60g shallots, peeled (or 45g garlic cloves)
For the Vinegar:
1l vinegar
15g fresh ginger, bruised
7.5g white peppercorns
2 blades of mace
Method:
Place the lemons in an earthenware dish and strew over the salt. Set aside in a warm place, turning the lemons each night and day in the salt during this time.
After this period is up, transfer the lemon quarters to a large sterilized and warmed pickle jar. Add the horseradish and shallots (or garlic).
In the meantime, combine the vinegar, ginger, white peppercorns and mace in a saucepan and bring to a boil. Take off the heat and pour into the jar with the lemons and horseradish. Screw the lid securely closed, allow to cool then set aside to mature for at least 3 months before using.
