MUSHROOM CATSUP.
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.