2203. Oyster Ketchup
Take some fresh oysters; wash them in their own liquor, strain it, pound them in a marble mortar; to a pint of oysters add a pint of sherry; boil them up, and add an ounce of salt, two drachms of pounded mace, and one of cayenne; let it just boil up again, skim it, and rub it through a sieve; and when cold, bottle it, cork well, and seal it down.
2204. Walnut Ketchup
Take two sieves of green walnut shells, put them into a tub, mix them up well with from two to three pounds of common salt, let them stand for six days, frequently beating and mashing them. By this time the shells become soft and pulpy, then by banking the mass up on one side of the tub, and at the same time raising the tub on that side, the liquor will drain clear off to the other; then take that liquor out: the mashing and banking-up may be repeated as often as liquor is found. The quantity obtained will be about six quarts. When done, let it be simmered in an iron boiler as long as any scum arises; then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper, and two ounces of cloves. Let it slowly boil for half an hour with the above ingredients; when bottled, let an equal quantity of the spice go into each bottle. Before corking, let the bottles be filled quite up: cork them tight, seal them over, and put them into a cool and dry place for one year before they are used.
2205. Essence of Mushrooms
This delicate relish is made by sprinkling a little salt over either flap or button mushrooms: three hours after, mash them,—next day, strain off the liquor that will flow from them, put it into a stewpan, and boil it till it is reduced one half. It will not keep long, but is preferable to any of the ketchups containing spice, &c., to preserve them, which overpowers the flavour of the mushrooms. An artificial mushroom bed will supply these all the year round.