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Mushroom Ketchup
Sauces and Spicery

(or Mushroom Catchup, or Mushroom Catsup)

Concentrated mushroom broth with vinegar and spices.


Image: NEN, date unknown



Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make English catchup.
TAKE the largest flaps of mushrooms, wipe them dry, but don't peel them, break them to pieces, and salt them very well; let them stand so in an earthern pan for nine days, stirring them once or twice a day, then put them into a jug close stopp'd set into water over a fire for three hours; then strain it through a sieve, and to every quart of the juice put a pint of strong stale, mummy [rich and stale] beer, not bitter, a quarter of a pound of anchovies, a quarter of an ounce of mace, the same of cloves, half an ounce of pepper, a race of ginger, half a pound of shalots: then boil them altogether over a slow fire till half the liquid is washed, keeping the pot close covered; then strain it through a flannel bag. If the anchovies don't make it salt enough, add a little salt.




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