I have been intrigued with references in some of my old books about variations on 'catsup' which include walnut and mushroom along with tomato.
In the Dining at Monticello, there is a reference but no recipe for "Lemon Catsup" so I went looking and found this intriguing sounding recipe. In the book the note says the catsup was a variation on preserved lemons and that is what this sounds like except more like what we think of as catsup.
The term was used frequently to indicate a piquant sauce.
Enjoy!
Lemon Catsup
Source of Recipe
VV Daily Press
http://recipecircus.com/recipes/gijane/HISTORICAL/Lemon_Catsup.html
Recipe Introduction
Pioneer Days
List of Ingredients
12 large lemons, grated rind and juice
4 tablespoons mustard seed
1 tablespoon turmeric
1 tablespoon white pepper
1 teaspoon cloves
1 teaspoon mace
2 tablespoons white sugar
2 tablespoons fresh grated horseradish
1 shallot, minced fine
2 tablespoons salt
Dash of cayenne pepper
Recipe
This pioneer recipe was used as a seasoning for fish and game.
Mix together above ingredients and allow to stand in a cool place for 3 hours.
Bring to a boil and cook for 30 minutes. Pour into a crock, cover tightly and allow to stand for 2 weeks, stirring well every day.
Strain and fill sterilized bottles and seal.
Replies
Sounds interesting... I have a lot of lemons and need to do something with them soon. I just don't eat much fish or game :( I still want to make it, just to find out what it's like!
Heather I can really see this being used on the cabbage family, quarters of fresh cabbage dressed with a bit of it or kale tossed with it, roasted brussel sprouts; boiled new potatoes dressed with it. I think there are a lot of veggie possibilities :-)
It does sound really good, we like roasted brussel sprouts and asparagus with lemon and would be nice with fish too, thanks for sharing.
:-)