"Ketchup" Quotes from Famous Books
 ... pound of coarse brown sugar in a stew-pan with a lump of clarified suet; when it begins to froth, pour in a wine-glass of port wine, half an ounce of black pepper, a little mace, four spoonsful of ketchup or Harvey's sauce, a little salt, and the peel of a lemon grated; boil all together, let it grow cold, when it must be skimmed ...
— The Jewish Manual • Judith Cohen Montefiore
... father that he should take orders as a clergyman. Accordingly, in 1794, he became curate of the small parish of Netherhaven, in Wiltshire. Meat came to Netherhaven only once a week in a butcher's cart from Salisbury, and the curate often dined upon potatoes flavoured with ketchup. ...
— Peter Plymley's Letters and Selected Essays • Sydney Smith
... in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and a gill of water; stir all together on the fire to boil for five minutes, and pour this sauce over the cutlets. A dish of cutlets of any kind of meat may be ...
— A Plain Cookery Book for the Working Classes • Charles Elme Francatelli
... anything more about the race after that. No, indeed, and some tomato ketchup, too! Down under water he dived, and he swam close up to the fish who was pulling poor Bawly away to his den in among a ...
— Bully and Bawly No-Tail • Howard R. Garis
... butter or olive oil into a frying-pan or saucepan, make it hot, dredge in a tablespoonful of Allinson fine wheatmeal, brown this, then add boiling water, with pepper and salt to taste. A little mushroom or walnut ketchup may be added it desired. Eat ...
— The Allinson Vegetarian Cookery Book • Thomas R. Allinson
... in a little water and lay the leg on the scewers, with a gentle fire render it tender, (frequently adding water,) when done take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered and a spoonful of ketchup added. ...
— American Cookery - The Art of Dressing Viands, Fish, Poultry, and Vegetables • Amelia Simmons |
