Mushroom Catsup Recipe ingredients

To prepare this Mushroom Catsup Recipe, first gather large flap mushrooms for this purpose in the month of September. If the weather be showery, wait until the mushrooms have had a few hours of sunshine, for no water should enter into the composition of catsup. Break into an earthenware pan as many mushrooms as it will hold. Let them be clean, and quite free from grit or dirt, and that portion of the stem should be removed to which the soil adheres. Sprinkle salt among them, and put a layer over the top (from 6 to 8 ounces will be enough for a peck of mushrooms). Cover them for two days, occasionally stirring them during the time, then strain through a sieve without giving the mushrooms any pressure. To each quart of the juice so gained allow three blades of mace, 1/2 an ounce of black peppercorns, the same of sliced ginger, with half the quantity of allspice, a few cloves, and more salt if required. Boil the juice for fifteen minutes, uncovered, and before putting in the spice; add the spice, and boil twenty minutes more. Fill bottles when quite cold. Wax the corks to exclude the air.