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Windermere Ketchup

Procure the largest mushrooms, with broad flaps and red gills, gathered before they are discoloured by the sun. Wipe them with a clean cloth, and break them into an earthen pan. Upon every three handfuls of mushrooms put a handful of salt, so as to form layers, until all the mushrooms are in the pan. Stir them well with a stick or a wooden spoon three or four times a day until the mushrooms are dissolved, which process may be hastened by pressing the several lumps. Now throw the whole into a boiler, and set it over a slow fire, when it must simmer until it is become perfectly liquescent. Strain the hot liquid through a hair sieve, then boil it gently again with some allspice, peppercorns, horse-radish, a few shallots, and two or three bay-leaves. After it has simmered some time, and all the dark scum is taken from it, strain it into a large bottle or jar, which, when the ketchup is quite cold, must be well corked, and a bladder tied over the cork. At the expiration of three months boil it again with a few peppercorns, some fresh allspice, a stick of horse-radish, a few more shallots, and two bay-leaves. Let it simmer half an hour after it has boiled up, then strain it into small bottles; when the ketchup is quite cold, cork the bottles, tie a bladder over the corks, and cover the bladder with sealing-wax. It will then keep any length of time.