COOKIKO MUSHROOMS. 
161 
sprinkle salt oyer them, then another layer of mush¬ 
rooms and so on alternately. Let them remain for a 
few hours, and break them up with the hand; put them 
in a cool place for three days, occasionally stirring and 
mashing them well to extract from them as much juice 
as possible. Measure the quantity without straining, 
and to each quart allow the above proportion of spices, 
etc. Put all into a stone jar, cover it up very closely, 
put it in a saucepan of boiling water, set it over the 
fire and let it boil for three hours. Have ready a 
clean stewpan; turn into it the contents of the jar, and 
let the whole simmer very gently for half an hour; pour 
it into a pitcher, where it should stand in a cool place 
until the next day; then pour it off into another pitcher 
and strain it into very dry clean bottles, and do not 
squeeze the mushrooms. To each pint of ketchup add 
a few drops of brandy. Be careful not to shake the 
contents, but leave all the sediment behind in the 
pitcher; cork well, and either seal or rosin the cork, so 
as to exclude the air perfectly. "When a very clear, 
bright ketchup is wanted the liquor must be strained 
through a very fine hair sieve or flannel bag after it has 
been very gently poured off; if the operation is not suc¬ 
cessful it must be repeated until you have quite a clear 
liquor. It should be examined occasionally, and if it is 
spoiling should be reboiled with a few peppercorns. 
Seasonable from the beginning of September to the mid¬ 
dle of October, when this ketchup should be made. 
Mushroom Ketchup.—This flavoring ingredient, if 
genuine and well prepared, is one of the most useful 
store sauces to the experienced cook, and no trouble 
should be spared in its preparation. Double ketchup is 
made by reducing the liquor to half the quantity ; for 
example, one quart must be boiled down to one pint. 
This goes further than ordinary ketchup, as so little is 
required to flavor a good quantity of gravy. The sedi- 
11 
