Take parsley, scallions, mushrooms, and half a clove of garlic, the whole shred fine; turn it a few times over the fire with butter; shake in a little flour, and moisten it with good broth: when the sauce is consumed to half the original quantity, add two pickled gherkins cut small, and the yolks of three eggs beaten up with some more broth; a little salt and cayenne will complete the sauce.
Mushroom Ketchup. No. 1.
Take a bushel of the large flaps of mushrooms, gathered dry, and bruise them with your hands. Put some of them into an earthen pan; throw some salt over them; then put in more mushrooms, then more salt, till you have done. Add half an ounce of beaten mace and cloves, and the same quantity of allspice; and let them stand five or six days, stirring them every day. Tie a paper over and bake for four hours in a slow oven; strain out the liquor through a cloth, and let it stand to settle. Pour it off clear from the sediment: to every gallon of liquor put a quart of red wine; if not salt enough, add a little more salt, with a race of ginger cut small, and half an ounce of cloves and mace, and boil till reduced nearly one third. Strain it through a sieve into a pan; next day pour it from the settlings, and bottle it for use.
Mushroom Ketchup. No. 2.
Mash your mushrooms with a great deal of salt; let them stand two days; strain them, and boil the liquor once or twice, observing to scum it well. Then put in black pepper and allspice, a good deal of each, and boil them together. Bottle the liquor, and put five or six cloves into each bottle.
Mushroom Ketchup. No. 3.
Pick the mushrooms clean, but by no means wash them; put them into an earthen pipkin with salt, cover them close with a coarse paste, and put them in the oven for seven hours or thereabout. Squeeze them a little, and pour off the liquor, which must be put upon fresh mushrooms, and bake these as long as the first. Then pour off the liquor, after pressing, and boil it well with salt sufficient to keep. Boil it half away till it appears clammy. When cold, bottle it up.
Mushroom Ketchup. No. 4.
Into a quart of red wine put some flaps of mushrooms, half a pound of anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let them stew gently on the fire; then strain off the liquor, a spoonful of which, with a little gravy, butter, and lemon, will make excellent fish sauce, and be always ready.