Mushroom Catchup
Let the mushrooms be large and freshly-gathered, for they soon become worm-eaten if not speedily salted. They should be well examined. Cut off the stalks of four quarts of nice mushrooms. Put the flaps into a deep earthen pan, and break them up with your hands. Strew among them half a pound of salt, reserving the largest portion of it for the top. Let them stand for three days, stirring them gently every morning. The fourth day, put them into a sieve, and draw off the liquor without pressing the mushrooms. When all the liquor has drained through, measure it, allowing to each quart a tea-spoon of cayenne, a dozen blades of mace, and a nutmeg broken up. Put the whole into a porcelain kettle, and boil it slowly till reduced one half. Then pour it into a clean white-ware pitcher, cover it with a folded napkin, and keep it in a cool dry place till next day. Then, through a funnel, pour it gently from the sediment into small bottles. Finish with a tea-spoonful of sweet oil on the top of each. Cork the bottles tightly, and seal the corks.
The next time you make catchup, proceed as above with the new mushrooms, and other ingredients; and, when it is done, strain it, and put it into a clean kettle. Then add to it a quart of last year’s mushroom catchup, and boil it a quarter of an hour. Then bottle it as above.
This double catchup is very fine.