Mushroom Ketchup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Prepare the mushrooms: cut off part of the stalk towards the root, wash them clean, drain them, then bruise them a little in a marble mortar.
  2. Place the bruised mushrooms in an earthen vessel with a middling quantity of salt and let them remain for four days.
  3. Strain the mixture through a tamis cloth.
  4. Let the sediment settle, then pour the liquor into a stewpan.
  5. For every pint of mushroom juice, add half a gill of red port, a little whole allspice, cloves, mace, and pepper.
  6. Boil the mixture together for twenty minutes.
  7. Skim and strain the ketchup.
  8. Once cold, put the ketchup into small bottles and cork them close.
Original Text
Mushroom Ketchup. Take a parcel of mushrooms either natural or forced, the latter will prove the best, and cut off part of the stalk towards the root. Wash the mushrooms clean,[307] drain them, then bruise them a little in a marble mortar, put them into an earthen vessel with a middling quantity of salt, let them remain for four days, and then strain them through a tamis cloth. When the sediment is settled pour the liquor into a stewpan, and to every pint of juice add half a gill of red port, a little whole allspice, cloves, mace, and pepper. Boil them together twenty minutes, then skim and strain the ketchup, and when cold put it into small bottles and cork them close.
Notes
—