Mushroom Catsup

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 4 ingredients

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.

235.
Procure fresh mushrooms, pick them carefully, wipe them clean, and put a layer in the bottom of a pan, sprinkle over some salt, then another layer of mushrooms and more salt until all are in;
cover the pan and let them stand two days, mash them well and strain them through a hair sieve.
To each quart of the pulp add one ounce and a half of whole black pepper, half an ounce of whole allspice, and a few blades of mace.
Boil it till reduced to two-thirds the original quantity.
When done pour it in a pan and stand it away till the next day, then pass it through a hair sieve and bottle it for use.
Put it in small bottles, on the top of each pour a table spoonful of sweet oil to exclude the air.
Cork them closely and rosin the corks.