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Mushroom Ketchup

Mushroom ketchup is more highly esteemed and more generally useful than any other. It is best when made of the large mushroom flaps, fully ripe, fresh, and perfectly dry--that is, gathered during dry weather. If this point is not attended to, the ketchup will not keep. Do not wash or skin the mushrooms, but carefully remove any decayed, dirty, or worm-eaten portions; cut off about half an inch from the end of the stalks, then break the rest into small pieces, put them into an earthen jar, and strew three-quarters of a pound of salt amongst two gallons of mushrooms, scattering the larger portion over the top. Let them remain all night, and the next day stir them gently with a wooden spoon, and repeat this three times a day for two days. At the end of that time put the jar into a cool oven for half an hour, then strain through a coarse cloth the liquid which flows from the contents, and let it boil for a quarter of an hour. Do not squeeze the mushrooms. To every quart of the liquid put a quarter of an ounce each of Jamaica pepper and black pepper, and two blades of mace. Boil again until the quantity is reduced one-half. Pour it out, and let it stand until cool, then put it into perfectly dry bottles, being careful to leave the sediment, which will have settled at the bottom, undisturbed. Resin the corks, or tie bladder over them, and keep in a cool, dry place. The liquid will have a better appearance if it is strained through a tamis after being poured from the sediment. If liked, two or three drops of brandy may be put into each pint of ketchup. It is well to use small bottles, so that the liquid may not be long kept after it has been exposed to the air. Probable cost of mushrooms, variable.