Home › Cookery › Mushroom Catsup (Take the largest mushrooms cut)

Mushroom Catsup (Take the largest mushrooms cut)

Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy.

Cork and seal.--Mrs. C.

Mushroom Sauce.

After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.--Mrs. J. S.