PONTAC CATSUP FOR FISH
(Modern Cookery, 1845)

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 off the liquid without pressure, and boil it for five minutes with a half-teaspoonful of salt, a small race of ginger, a blade of mace, forty corns of pepper, twelve cloves and four eschalots. 

Bottle it with the spice when it is quite cold.

SEAFOOD SAUCE RECIPES
 

Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce