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Mushroom Ketchup, Common

After the clear juice has been poured from the mushrooms, put them into a saucepan, and warm them on the fire. Afterwards press the mushrooms through a tamis until every particle of juice has been extracted. Strain the liquid, boil it for five minutes, then with each pint put a cupful of strong beer, half a blade of mace, a quarter of an ounce of ginger, three cloves, and a quarter of an ounce of allspice. Simmer gently for about fifteen minutes, and when cold bottle for use, with the spices equally divided. Sufficient, a table-spoonful will fully flavour half a pint of thickened sauce or gravy.