To Make Catchup to Keep Twenty Years is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic sauce of anchovies, shallots and horseradish that was spiced and cooked so it would last over a long sea voyage. The full recipe is presented here and I hope you enjoy this classic British version of: To Make Catchup to Keep Twenty Years.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make fiſh ſauce to keep the whole year.
YOU muſt take twenty-four anchovies, chop them, bones and all, put to them ten ſhalots cut ſmall, a handful of ſcraped horſe-raddiſh, a quarter of an ounce of mace, a quart of white wine, a pint of water, one lemon cut into ſlices, half a pint of anchovy liquor, a pint of red wine, twelve cloves, twelve pepper-corns. Boil them together till it comes to a quart ; ſtrain it off, cover it cloſe, and keep it in a cold dry place ; two ſpoonfuls will be ſufficient for a pound of butter.
It is a pretty ſauce either for boiled fowl, veal, &c. or in the room of gravy, lowering it with hot water, and thickening it with a piece of butter rolled in flour.
Modern Redaction
Ingredients:
48 anchovy fillets (fresh or preserved in oil), finely chopped
10 shallots, finely minced
4 tbsp grated horseradish root
7.5g blades of mace
1l white wine
600ml water
1 lemon, sliced
300ml anchovy pickle liquid
600ml red wine
12 cloves
12 black peppercorns
Method:
Combine the anchovies, shallots, horseradish, mace, white wine, water, lemon, anchovy liquid, red wine, cloves and peppercorns in a heavy-based pan. Bring to a simmer, cover with a tight-fitting lid and cook slowly for about 180 minutes, or until the liquid has reduced down to 1l.
Strain through a fine-meshed sieve lined with muslin or cheesecloth then pour into small bottles that have been sterilized and warmed in the oven. Stopper tightly, set aside to cool then store in a cool, dark, cupboard until needed.
To use, 1 tbsp of this fish sauce will flavour 200g of melted butter. This can also be used to flavour water thickened with a flour and butter roux, to serve in place of a gravy.
