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Classic
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page 37
MUSHROOM CATSUP.
Take fresh-gathered and full-grown mushrooms; put a layer of these at the bottom
of a deep earthen pan, and sprinkle them with salt; then another layer, and more
salt on them, and so alternately, salt and mushrooms. Let them remain two or
three hours, then pound them well in a mortar, or mash them with your hands, and
let them remain for a couple of days, not longer, stirring them up and mashing
them each day. Then pour them into a stone jar, and to each quart add an ounce
of whole black pepper; stop the jar very close, and set it on a stewpan of
boiling water, and keep it boiling for two hours at least. Take out the jar, and
pour the clear juice from the settlings through a hair sieve, without squeezing,
into a clean stewpan; let it boil very gently for half an hour. Those who are
for SUPERLATIVE CATSUP will continue the boiling till the mushroom juice is
reduced to half the quantity.
Take especial care that it is closely corked and sealed down, or dipped in
bottle-cement.
If kept in a cool, dry place, it may be preserved a long time.
MUSHROOM SAUCE.
Take eight mushrooms, clean and wash them well, chop them quite fine, put them
in a saucepan with twelve table-spoonsful of brown sauce or rich veal gravy, add
a little cayenne pepper, a tea-spoonful of sugar, boil them about five minutes.
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