Catchup of Mushrooms


This is an ancient recipe from Kettilby published in 1728. I quote it in the original. ‘Take a stew-pan full of the large flat mushrooms, and the tips of those you wipe for pickling; set it on a slow fire, with a handful of salt; they will make a great deal of liquor, which you must strain, and put to it a quarter of a pound of shallots, two cloves of garlic, some pepper, ginger, cloves, mace and a bay-leaf; boil and scum it very well; when ‘tis cold, bottle, and stop it very close.’