Mushroom Catsup

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Gather the mushrooms when quite dry.
  2. Break them into bits with your hands, and lay them in a deep dish.
  3. Sprinkle each layer with salt, and let them remain so for 2 days.
  4. Stir them occasionally; strain the liquid from them through a hair sieve into a pan with a good seasoning of pepper, corns, mace, and cloves, and boil it for 5 minutes.
  5. Then strain it through a flannel bag, to keep back all sediment.
  6. When cold, bottle, cork and seal the catsup.
  7. Keep in a cool place.
Original Text
Mushroom Catsup. (Mrs. Jamieson, Portmore. 1887.) Gather the mushrooms when quite dry. Break them into bits with your hands, and lay them in a deep dish. Sprinkle each layer with salt, and let them remain so for 2 days. Stir them occasionally; strain the liquid from them through a hair sieve into a pan with a good seasoning of pepper, corns, mace, and cloves, and boil it for 5 minutes. Then strain it through a flannel bag, to keep back all sediment. When cold, bottle, cork and seal the catsup. Keep in a cool place.
Notes
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