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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 10 ingredients

  1. Soy
  2. an ounce of mace
  3. a gallon of common salt
  4. a pound of anchovies
  5. two ounces of Jamaica pepper
  6. Walnuts
  7. two cloves of shalot'
  8. Water
  9. Butter
  10. a pint of vinegar
Contains FishMilkTree nutsSoySulphites 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 soia.
  2. though peas or beans may be used instead of them, one gallon, boil till soft, add of bruised wheat the same quantity, keep it in a warm place twenty-four hours, then put thereto a gallon of common salt and two of water;
  3. put the whole into a large stone jar, han^ it up for two or three months, shaking it frequently;
  4. then press out the liquor, and add water and salt to the residuumtor soy of an inferior quality.
  5. Take of the above seeds or beans thirty-five pounds, stew in LtweeiAh f f01 tW°,0r three h°UrS’ tiU the.y can be bruised finnr nf 1 ^ 5 ^ 0“ “ SleV(?« r°U them while moist II, anothe rrr S S’ Sprea?
  6. Up0n Strainers Placed 0»e °ver anothei in a hamper, cover the whole with a blanket four or five days or until the seeds are quite mouldy;
  7. then expose them to the sun or a fire until they are so hard that the mol.ldy crust ..lay be rubbed off ;
  8. now pour upon them one hundred pounds weight of water, and add of common salt twenty pounds;
  9. let the whole stand in a warm place, for six weeks;
  10. pour off the brown liquor, and evaporate gently till it comes to a proper consistence : and add some spice.
  11. A third method Pound some walnuts, when fit for pickling, in a marble mortar, very small;
  12. squeeze them through a strainer;
  13. let the liquor stand to settle;
  14. then pour the line part off, and to every quart put a pound of anchovies and two cloves of shalot';
  15. then boil it enough to make the scum rise, and skim it well’ Add thereto two ounces of Jamaica pepper, a quarter of an ounce of mace, and half a pint of vinegar;
  16. then boil it again until the anchovies are dissolved and the shalot tender;
  17. let it stand till next day;
  18. pour off the fine part, and bottle it for use.
  19. Stiain the thick through a sieve, and bottle it separately.
  20. 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