Recipe: Lemon Catchup

Cut nine large lemons into thin slices, and take out the seeds. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them three ounces of fine salt. Add a quart of the best vinegar.Boil the whole twenty minutes. Then put it warm into a jar, and let it stand three weeks closely covered. Stir it up daily.

Then strain it through a sieve, and put it up in small bottles to flavour fish and other Sauces. This is sometimes called lemon pickle.

These vinegars will be found very useful, at times when the articles with which they are flavoured cannot be conveniently procured. Care should be taken to have the bottles that contain them accurately labelled, very tightly corked, and kept in a dry place. The vinegar used for these purposes should be of the very best sort.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)