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Mushroom Catsup

Break up the required quantity of mushrooms, put them in a tub, salt over and leave for two days. Afterwards take out all the juice and strain into a saucepan; for every pint, put in one ounce of salt, half a teaspoonful of pepper-corns, six cloves and a third of an ounce of ginger. When boiling, move the catsup to the side of the fire and let it simmer gently.