No. 55 Mushroom Catsup
Full grown mushrooms are preferred. Put a layer of these in a deep earthen pan, and sprinkle them with salt; then another layer of mushrooms and more salt, and so on alternately salt and mushrooms. Let them remain 2 or 3 hours, by which time the salt will have gone all through the mushrooms, and make them easy to break; then pound them in a mortar or mash them well with your hands, and let them remain for a couple of days, not longer, stirring them up and mashing them well each day; then pour them in a stone jar, and to each quart add 1½ ounces of whole black pepper, ½ ounce of allspice; stop the jar very close, and set it in a stewpan of boiling water; let it boil for 2 hours. Take out the jar, and clear the juice of settlings by pouring through a hair sieve into a clean stewpan; let it boil gently for ½ hour. Keep in a dry, cool place; cork tightly or it will spoil.