In eighteenth-century England, anchovy sauce became known as ketchup, katchup, or catsup. To make English Katchup Take a wide mouth’d bottle, put therin a pint of the best white wine vinegar, putting in ten or twelve cloves of eschalot peeled and just bruised; then take a quarter of a pint of the best langoon white wine, boil it a little, and put to it twelve or fourteen [salt cured] anchovies washed and shred, and dissolve them in the wine, and when cold, put them in the bottle; then take a quarter of a pint more of white wine, and put it in mace, ginger sliced, a few cloves, a spoonful of
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