Large quantities of mushrooms of various species are annually consumed
in Europe in the manufacture of catsup. Following is one of the many
favorite foreign recipes:
Place the Agarics, of as large a size as you can procure, layer by
layer in a deep pan; sprinkle each layer with a little salt; the next
day stir them well several times, so as to mash and extract their
juice; on the third day strain off the liquor, measure and boil for ten
minutes, and then to every pint of liquor add half an ounce of black
pepper, a quarter of an ounce of bruised ginger-root, a blade of mace,
a clove or two, and a teaspoonful of mustard-seed; boil again for half
an hour, put in two or three bay-leaves, and set aside until quite
cold; pass through a strainer, and bottle; cork well and dip the ends
of the bottle in melted resin or beeswax; a very little Chili vinegar
is an improvement, and some add a glass of port-wine or of ale to every
bottle. Care should be taken that the spice is not so abundant as to
overpower the true flavor of the mushrooms.