Mushroom Catsup

Ingredients

• 1 peck large mushrooms
• 0.75 pound salt
• 1 ounce black pepper
• 0.25 ounce allspice
• 0.5 ounce ginger
• 2 blades mace

Instructions

1. Break a peck of large mushrooms into a deep earthen pan.
2. Strew three quarters of a pound of salt amongst the mushrooms.
3. Set them into a very cool oven for one night with a fold of cloth or paper over them.
4. The following day strain off the liquor and measure it.
5. Boil the liquor for fifteen minutes.
6. For each quart of liquor, add one ounce of black pepper, a quarter of an ounce of allspice, half an ounce of ginger, and two large blades of mace.
7. Let it boil fast for twenty minutes longer.
8. Cool thoroughly.
9. Pour into bottles and cork them well.
10. Dip the necks into melted bottle-cement or seal them to secure the catsup from the air.