Double Mushroom Catsup
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- On a gallon of fresh mushrooms strew three ounces of salt, and pour to them a quart of ready-made catsup (that which is a year old will do if it be perfectly good);
- keep these stirred occasionally for four days, then drain the liquor very dry from the mushrooms, and boil it for fifteen minutes with an ounce of whole black pepper, a drachm of mace, an ounce of ginger, and three or four grains only of cayenne.
- Mushrooms, 1 gallon;
- salt, 3 oz.;
- mushroom catsup, 1 quart;
- peppercorns, 1 oz.;
- mace, 1 drachm;
- ginger, 1 oz.;
- cayenne, 3 to 4 grains: 15 minutes.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Colander