Title: Mushrooom Ketchup
Categories: Preserve Vegetable British History Mushroom
Yield: 1 Recipe

3	lb	Mushrooms; see notes
3	oz	Salt
10	fl	Wine vinegar
2	ts	Chopped onions
1	ts	Peppercorns
1	ts	Allspice berries
2		Mace blades
1/2	ts	Whole cloves
1/2		Inch piece of cinnamon.

"Mrs Beeton's recipe for mushroom ketchup includes no vinegar, but suggests the addition of a few drops of brandy to improve its keeping qualities. Modern recipes are less prolonged, and rely on vinegar. Not being keen on the brutish flavour of malt vinegar in English preserves, I suggest you use wine vinegar. Mushroom ketchup is a good standby for flavouring many dishes. Field mushrooms or cultivated mushrooms can be used, obviously. In 'Food for free' Richard Mabey recommends shaggy caps (Coprinus Comatus IMH) ink caps as they are often called in England and shaggy manes in America) on account of the prodigious amount of liquid they will exude. For ceps and girolles, this kind of recipe would be a waste. J.G." Chop the mushrooms, spread them out in a large bowl, and sprinkle the salt over them. Leave, covered, for two days, stirring and squashing them occasionally. Put with the remaining ingredients into a large pan and simmer for about 2 hours. leave the lid off, and the liquor will concentrate to a good strong flavour. Pour through a cloth into hot sterilized bottles and seal immediately. If you are using thin necked sauce bottles, strain the liquor into a clean pan, bring back to the boil abd pour into the bottles through a muslin lined funnel. Recipe "The Mushroom Feast" Jane Grigson Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 13 Feb 97 National Cooking Echo Ä

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