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MUSHROOM KETCHUP (another way) (Proceed as before directed but)

Proceed as before directed, but let the mushrooms stand twelve hours only, warming them over the fire to extract the juice. Strain the whole through a sieve, and boil and skim the liquor, adding to each quart, when clear, equal quantities of ginger, black peppercorns, and allspice, about one and a half ounces in all, two small blades of mace, and five or six cloves. The mushrooms may be pressed dry after the juice has been strained from them: the juice may be used for flavouring hashes, or any dish where great delicacy is not required. Time, five minutes to boil without spice, fifteen minutes with.