Catchup to Keep Twenty-Years
Over the weekend we made an interesting colonial American recipe. Its from a chapter for sea captains in Hannah Glasse’s 1770 edition of the Art of Cookery. Called Catchup to last Twenty Years, I suspect it is a proto-Worcestershire sauce, used to enhance the flavor of a wide variety of foods. Its made from anchovies, lots of ginger and shallots, mushrooms, mace, cloves and pepper, … Read more