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.
Walnut Catsup of the finest sort.
Boil a gallon of the expressed juice of walnuts when they are tender, and skim it well: then put in two pounds of anchovies, bones and liquor, ditto of shalots, one ounce of cloves, ditto of mace, ditto of pepper, and one clove of garlick. Let all simmer till the shalots sink; then put the liquor into a pan till cold. Bottle, and divide the spice to each. Cork closely, and tie a bladder over.
It will keep twenty years, and is not good the first. Be very careful to express the juice at home; for it is rarely unadulterated, if bought.
Some people make liquor of the outside shell when the nut is ripe; but neither the flavour nor colour is then so fine.
Cockle Catsup.
Open the cockles: scald them in their own liquor: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with every savory spice; and if for brown sauce, add port wine, anchovies, and garlick; if for white, omit these, and put a glass of sherry wine, lemonjuice and peel, mace, nutmeg, and white pepper. If for brown, burn a bit of sugar for colouring.
It is better to have cockles enough, than to add water; and they are cheap.