Receipt:—Break up small into a deep earthen pan, two gallons of large ripe mushroom-flaps, and strew amongst them
Obs. 1.—Catsup made thus will not be too salt, nor will the flavour of the mushrooms be overpowered by that of the spices; of which a larger quantity, and a greater variety, can be used at will.
We can, however, answer for the excellence of the present receipt from long experience of it. When the catsup is boiled down quite early in the day, it may be bottled the same night: it is necessary only, that it should be perfectly cold before this is done.
Obs. 2.—When the mushrooms are crushed, or mashed, as some authors direct, the liquor will necessarily be very thick; it is better to proceed as above, and then to boil the liquor which may after-wards be extracted from the mushrooms by pressure, with the sediment of the catsup, and sufficient cloves, pepper, allspice, and ginger, to flavour it highly: this second catsup will be found very useful to mix with common thickened sauces, hashes, and stews.