Catchup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
1.0 quart
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the catchup base
For flavouring
Optional addition
Instructions (15)
  1. Prepare the mushrooms by picking only the straws and dirt from the large flaps.
  2. Lay the mushrooms in a broad earthen pan and strew a good deal of salt over them.
  3. Let them lie until the next morning.
  4. Break the mushrooms with your hand and put them into a stew-pan.
  5. Boil them for a minute or two.
  6. Strain the mushroom liquid through a coarse cloth, wringing it hard to extract all the juice.
  7. Let the liquid stand to settle, then pour off the clear liquid.
  8. Filter the clear liquid through a thick flannel bag (or brown paper, though this is tedious).
  9. Boil the filtered liquid until it is reduced to one quart.
  10. Add the whole ginger and whole pepper to the quart of mushroom liquid.
  11. Boil briskly for a quarter of an hour.
  12. Strain the liquid again.
  13. Once cold, pour the catchup into pint bottles.
  14. Add four or five blades of mace to each bottle.
  15. Tie the bottles close, cork them tightly, and they will keep for two years.
Original Text
To make Catchup. TAKE the large flaps of mushrooms, pick nothing but the straws and dirt from it, then lay them in a broad earthen pan, strew a good deal of salt over them, let them lie till next morning, then with your hand break them, put them into a stew-pan, let them boil a minute or two, then strain them through a coarse cloth, and wring it hard. To take out all the juice, let it stand to settle, then pour it off clear, run it through a thick flannel bag (some filter it through brown paper, but that is a very tedious way;) then boil it to a quart of the liquor, put a quarter of an ounce of whole ginger, and half a quarter of an ounce of whole pepper. Boil it briskly a quarter of an hour, then strain it, and when it is cold, put it into pint bottles. In each bottle put four or five blades of mace, and tie it close, cork it tight, and it will keep two years. This gives the best flavour of the mushrooms to any sauce. If you put to a pint of this catchup, a pint of mum, it will taste like foreign catchup.
Notes
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