Ketchups and essences

Homemade anchovy essence from Erken 1914: anchovies pounded and strained, remnants boiled with mace and cayenne, mixed with the purée and vinegar.

Béarnaise essence from Erken (1914): tarragon vinegar, white wine, parsley, onion, pepper, allspice, carrot, lemon and leek boiled, strained, bottled hot.

Mushroom ketchup from Erken (1914): ground mushrooms salted for 3 days, cooked in a water bath, strained, the juice simmered with pepper and cayenne.

Tomato ketchup from Erken (1914): peeled tomatoes reduced by half with vinegar, sugar, cayenne and spices, pressed through a colander and bottled.

Walnut ketchup (Erken 1914): crushed green walnuts steeped 8 days in vinegar and salt; liquid simmered with anchovies, onion, horseradish, port.