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Mushroom Catsup

Pick over (wash and drain, if needed) one peck of mushrooms; slice these, and put over the fire with a little water, just enough to keep them from burning. Cover the saucepan and let cook, stirring often, until the mushrooms are soft; then press through a fine sieve. To the pulp add one pint of vinegar, two tablespoonfuls of salt, half a teaspoonful of cayenne, two tablespoonfuls of mustard, one tablespoonful of cinnamon, and half a teaspoonful, each, of mace and cloves (ground). Cook about half an hour longer (or until thick), then taste, and add such other seasoning as is needed. Bottle and seal.