Mushroom Catsup, Another Way
Take a stewpan full of the large flap mushrooms, that are not wormeaten, and the skins and fringe of those you have picked; throw a handful of salt among them, and set them by a slow fire. They will produce a great deal of liquor, which you must strain; and put to it four ounces of shalots, two cloves of garlick, a good deal of pepper, ginger, mace, cloves, and a few bayleaves. Boil and skim very well. When cold, cork close. In two months boil it up again, with a little fresh spice, and a stick of horseradish, and it will then keep the year; which mushroom catsup rarely does, if not boiled a second time.