DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 248

The recipe for Mushroom Catchup is from the cook's oracle, with addition of Mrs Mitchell's own experience - 
Carefully clean the mushrooms from grass and dirt, put salt to them and pound and mash them with the hand. do not let them stand longer than two days and stir them frequently, pour them into a stone jar, and to each quart put 1 ounce of black pepper corns, stop the jar very close and set in a pan or copper of boiling water, keep it boiling two hours at the least, strain but do not squeese it boil it without spice until reduced one half skimming it well. - strain through a tammis or thick fannel bag till quite clear after standing to settle, and next day pour it off carefully into another jug, wash the bottles with spirit, a tablespoonful of Brandy to each pint is an improvement, and

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The recipe for Mushroom Catchup is from the cook's oracle, with addition of Mrs Mitchell's own experience - Carefully clean the mushrooms from grass and dirt, put salt to them and pound and mash them with the hand. do not let them stand longer than two days and stir them frequently, pour them into a stone jar, and to each quart put 1 ounce of black pepper corns, stop the jar very close and set in a pan or copper of boiling water, keep it boiling two hours at the least, strain but do not squeese it boil it without spice until reduced one half skimming it well. - strain through a tammis or thick fannel bag till quite clear after standing to settle, and next day pour it off carefully into another jug, wash the bottles with spirit, a tablespoonful of Brandy to each pint is an improvement, and