and with each quart put half an ounce of all-
spice, three-quarters of an ounce of black pepper,
and three-quarters of an ounce of Jamaica
pepper✪ Mushroom Ketchup (another way). Cover the jar closely, set it in a pan
of boUing water, and let it boil gently for
fully two hoirrs. Take it out, let it stand until
cool, then pour off the juice into a clean pan,
as clear as possible, and boil the liquid for half
an hour. Skim it thoroughly, and put it into a
jar. ^V^len quite cold, pour it through a jeUy-bag
until it is bright and cleai\ It must be poured
gently, so as not to disturb the sediment. Put
a tea-spoonful of brandy with each half-pint of
liquor, and pour it into small bottles. Cork
these securely, and either tie a piece of bladder
over them or resin the corks, and keep the ket-
chup in a cool, dry place. When poui'ing the
juice from the mushi-oomsdo not squeeze them,
or the liquid will look thick and muddy The
refuse need not be waited for after a common
ketchup has been made from it ; it can be dried
and used for mushroom powder ysee Mushrooms,
Powdered). Probable cost of mushrooms, vari-
able. Sufficient, a table-spoonful of ketchup to
half a pint of sauce.
Mushroom Ketchup (another way).—
Gather lai-ge flap mushrooms for this purpese in
the month of September. If the weather be
showery, wait until the mushi'ooms have had a
few hours of sunshine, for no water should enter
into the composition of ketchup. Break into an
earthenware pan as many mushrooms as it will
hold. Let them be clean, and quite free from grit
or dii-t, and that portion of the stem should be
removed to which the soil adheres. Sprinkle salt
among them, and put a layer over the top (from
six to eight ounces will be enough for a peck
of mushrooms) . Cover them for two days, occa-
sionally stirring them during the time, then
strain through a sieve without giving the mush-
rooms any pressure. To each quart of the
juice 60 gained, allow thi-ee blades of mace,
half an ounce of black peppercorns, the same of
sliced ginger, with half the quantity of allspice,
a few cloves, and more salt if required. Boil
the juice for fifteen minutes, uncovered, and
before putting in the spice ; add the spice,
and boil twenty minutes more. Fill bottles
when quite cold. Wax the corks to exclude the
ail-.
Mushroom Ketchup, Common. —
Minco a shallot very finely. Put it into thi-ee-
quarters of a pint of mushroom ketchup, and
simmer gently for five or six minutes; then
add one table- spoonful of chiUi vinegar, and a
quarter of a pint of walnut pickle✪ Mushroom Ketchup, Common. Boil for
ten minutes, and when cold pour the ketchup
into small bottles, cork securely, and store in a
cool, diy place. Sufficient to make one pint of
ketchup.
Mushroom Ketchup, Common
(another way).— After the clear juice has been
poui-ed from the mushrooms, put the remainder
into a saucepan, and wai-m them on the fire.
Afterwards press the mushrooms through a
tamis untU every particle of juice has been
extracted. Strain the liquid, boil it for five
minutes, then with each pint put a cupful of
strong beer, half a blade of mace, a quarter of
an ounce of ginger, three cloves, and a quarter
of an ounce of allspice. Simmer gently for
about fifteen minutes, and when cold bottle
for use, with the spicea equally divided. Suf-
ficient, a table-spoonful will fully flavour half
a pint of thickened sauce or gravy.
Mushrooms, Oyster Patties with
Page 950 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and with each quart put half an ounce of allspice, three-quarters of an ounce of black pepper, and three-quarters of an ounce of Jamaica pepper. Cover the jar closely, set it in a pan of boiling water, and let it boil gently for fully two hours. Take it out, let it stand until cool, then pour off the juice into a clean pan, as clear as possible, and boil the liquid for half an hour. Skim it thoroughly, and put it into a jar. ^V^len quite cold, pour it through a jelly-bag until it is bright and clear It must be poured gently, so as not to disturb the sediment. Put a tea-spoonful of brandy with each half-pint of liquor, and pour it into small bottles. Cork these securely, and either tie a piece of bladder over them or resin the corks, and keep the ketchup in a cool, dry place. When pouring the juice from the mushroomsdo not squeeze them, or the liquid will look thick and muddy The refuse need not be waited for after a common ketchup has been made from it ; it can be dried and used for mushroom powder (see Mushrooms, Powdered). Probable cost of mushrooms, variable. Sufficient, a table-spoonful of ketchup to half a pint of sauce.
Mushroom Ketchup (another way).— Gather large flap mushrooms for this purpose in the month of September. If the weather be showery, wait until the mushrooms have had a few hours of sunshine, for no water should enter into the composition of ketchup. Break into an earthenware pan as many mushrooms as it will hold. Let them be clean, and quite free from grit or dirt, and that portion of the stem should be removed to which the soil adheres. Sprinkle salt among them, and put a layer over the top (from six to eight ounces will be enough for a peck of mushrooms) . Cover them for two days, occasionally stirring them during the time, then strain through a sieve without giving the mushrooms any pressure. To each quart of the juice 60 gained, allow three blades of mace, half an ounce of black peppercorns, the same of sliced ginger, with half the quantity of allspice, a few cloves, and more salt if required. Boil the juice for fifteen minutes, uncovered, and before putting in the spice ; add the spice, and boil twenty minutes more. Fill bottles when quite cold. Wax the corks to exclude the air.
Mushroom Ketchup, Common. — Mince a shallot very finely. Put it into three-quarters of a pint of mushroom ketchup, and simmer gently for five or six minutes; then add one table- spoonful of chiUi vinegar, and a quarter of a pint of walnut pickle. Boil for ten minutes, and when cold pour the ketchup into small bottles, cork securely, and store in a cool, dry place. Sufficient to make one pint of ketchup.
Mushroom Ketchup, Common
(another way).— After the clear juice has been poured from the mushrooms, put the remainder into a saucepan, and warm them on the fire. Afterwards press the mushrooms through a tamis until every particle of juice has been extracted. Strain the liquid, boil it for five minutes, then with each pint put a cupful of strong beer, half a blade of mace, a quarter of an ounce of ginger, three cloves, and a quarter
of an ounce of allspice. Simmer gently for about fifteen minutes, and when cold bottle for use, with the spices equally divided. Sufficient, a table-spoonful will fully flavour half a pint of thickened sauce or gravy.
Mushrooms, Oyster Patties with
Records on this page
Mushroom KetchupMushroom Ketchup (another way)Mushroom Ketchup, CommonMushroom Ketchup, Common