Elderberry juice, reduced with sweet spices (mace, ginger, pepper, cloves) and shallot. Stored to mature and used cold, a sauce for fish (Rundell 1807, Acton 1845, White 1932, etc).
The name may come from that of a type of dark-red grape, now rarely grown.
Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);
PONTAC KETCHUP FOR FISH.
Put ripe elderberries, picked from the stalk, into a stone jar, with as much strong vinegar as will cover them. Bake with the bread; and, while hot, strain. Boil the liquor with a sufficient quantity of cloves, mace, peppercorns and shalots, to give it a fine flavour. When that is obtained, put in half a pound of the finest anchovies to every quart of liquor: stir, and boil only until dissolved. When cold, put it into pint bottles, and tie double bladders over each cork. The same method should be observed for preserving all ketchups.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY