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English Soy

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

  1. two ounces of Jamaica pepper
  2. Butter
  3. an ounce of mace
  4. a pound of anchovies
  5. a gallon of common salt water
  6. a pint of vinegar
  7. Walnuts
  8. two cloves of shalot
Contains FishMilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take of the seeds of dolichos soja.
  2. though peas or beans bruised whirih^ °f °ne gaUon> boil tdl soft’ add °f bruised wheat the same quantity, keep it in a warm nlace twenty-four hours, then put thereto a gallon of common salt water and sau v resi’duum Take of the above seeds or beans fhirtir , them to the eon „r a fire „ntil they ‘are so hlrd fo"*” crust may be rubbed off ;
  3. now pour upon them one hundred pounds weight of water, and add of common salt twenty pounds;
  4. let the whole stand in a warm place, for six weeks;
  5. pour off the brown liquor, and evaporate gently till it comes to a proper consistence : and add some spice.
  6. A third method.
  7. Pound some walnuts, when fit for pickling, in a marble mortar, very small ;
  8. squeeze them through a strainer ;
  9. let the liquor stand to settle;
  10. then pour the fine part off, and to every quart put a pound of anchovies and two cloves of shalot ;
  11. then boil it enough to make the scum rise, and skim it well.
  12. Add thereto two ounces of Jamaica pepper, a quarter of an ounce of mace, and half a pint of vinegar;
  13. then boil it again until the anchovies are dissolved and the shalot tender ;
  14. let it stand till next day;
  15. pour off the fine part, and bottle it for use.
  16. Strain the thick through a sieve, and bottle it separately.
  17. When used for fish, add some of it to the usual anchovies and butter.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Slotted spoon
  • Sieve