320 EDIBLE MUSHROOMS 



Stalks, and gently rub off the outer skin with a moist 

 flannel dipped in salt ; boil the vinegar, adding to 

 each quart two ounces of salt, half a nutmeg grated, 

 a dram of mace, and an ounce of white pepper-corns; 

 put the mushrooms into the vinegar for ten minutes 

 over the fire ; then pour the whole into small jars, 

 taking care that the spices are equally divided ; let 

 them stand a day, then cover them. 



33 riushroom Catsup 



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 vineo"ar 

 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. 



