Mushroom ketchup (fresh)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
for ketchup
Instructions (9)
  1. Put all the trimmings of the skin and stalks into a saucepan.
  2. Season them with freshly ground black pepper.
  3. Add enough slightly salted water to float them well.
  4. Bring this to the boil.
  5. Let it simmer for fifteen minutes.
  6. Strain through fine muslin.
  7. Bottle off.
  8. Keep it tightly corked and in small bottles.
  9. Once opened it will not keep.
Original Text · last edited 4 days ago
Mushroom ketchup (fresh).—When using mushrooms for any purpose. do not throw away the stalks and trimmings, as these make an excellent flavouring for all kinds of sauces, stews, etc., in which mushrooms are used. Put all the trimmings of the skin and stalks into a saucepan, seasoning them with freshly ground black pepper, and adding enough slightly salted water to float them well; bring this to the boil, let it simmer for fifteen minutes, then strain through fine muslin and bottle off. Keep it tightly corked and in small bottles, for once opened it will not keep.
Notes
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