Mushroom Ketchup. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (12)
  1. Bruise the mushrooms with your hands.
  2. Put some of the mushrooms into an earthen pan; throw some salt over them; then put in more mushrooms, then more salt, till you have done.
  3. Add half an ounce of beaten mace and cloves, and the same quantity of allspice.
  4. Let them stand five or six days, stirring them every day.
  5. Tie a paper over and bake for four hours in a slow oven.
  6. Strain out the liquor through a cloth, and let it stand to settle.
  7. Pour it off clear from the sediment.
  8. To every gallon of liquor put a quart of red wine.
  9. If not salt enough, add a little more salt, with a race of ginger cut small, and half an ounce of cloves and mace.
  10. Boil till reduced nearly one third.
  11. Strain it through a sieve into a pan.
  12. Next day pour it from the settlings, and bottle it for use.
Original Text
Mushroom Ketchup. No. 1. Take a bushel of the large flaps of mushrooms, gathered dry, and bruise them with your hands. Put some of them into an earthen pan; throw some salt over them; then put in more mushrooms, then more salt, till you have done. Add half an ounce of beaten mace and cloves, and the same quantity of allspice; and let them stand five or six days, stirring them every day. Tie a paper over and bake for four hours in a slow oven; strain out the liquor through a cloth, and let it stand to settle. Pour it off clear from the sediment: to every gallon of liquor put a quart of red wine; if not salt enough, add a little more salt, with a race of ginger cut small, and half an ounce of cloves and mace, and boil till reduced nearly one third. Strain it through a sieve into a pan; next day pour it from the settlings, and bottle it for use.
Notes
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