Ketchup (From 1891)
each peck mushrooms, 1/2lb salt; to each quart mushroom liquor 1/4oz cayenne,
1/2oz allspice, 1/2oz ginger, 2 blades pounded mace.
full-grown mushroom flaps, fresh gathered in tolerably dry weather. Put a layer
of them in a deep pan, sprinkle salt over them and then another layer of
mushrooms and so on. Let them remain for a few hours, when break them up with
the hand, put them in a cool place for three days, occasionally stirring and
mashing them well to extract the juice. Ascertain the quantity of liquor without
straining and allow to each quart the above proportion of spice etc. Put all
into a stone jar, cover it up closely, put it into a saucepan of boiling water,
set it over the fire, and boil for three hours. Turn the contents of the
jar into a clean stew-pan and simmer for 1/2 hour; pour into a jug, and stand it
in a cool place till next day; then pour off into another jug and strain into
very dry clean bottles. Do not squeeze the mushrooms. To each pint of ketchup
add a few drops of brandy. Be careful not to shake the contents, but leave all
the sediment behind the the jug; cork well, and seal or resin the cork. The
ketchup should be examined occasionally after it has been put by, and if it is
spoiling it should be re-boiled with a few peppercorns.
This ketchup should be made between the beginning of September and the
middle of October.
sediment may be bottled for immediate use.
Thanks to Mrs M Roberts, for this Recipe.
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