To make Mushroom Ketchup.
Take the Gills of large Mushrooms, such as are spread quite open, put them
into a Skellet of Bell-Metal, or a Vessel of Earthen-Ware glazed, and set
them over a gentle Fire till they begin to change into Water; and then
frequently stirring them till there is as much Liquor come out of them as
can be expected, pressing them often with a Spoon against the side of the
Vessel; then strain off the Liquor, and put to every Quart of it about
eighty Cloves, if they are fresh and good, or half as many more, if they
are dry, or have been kept a long time, and about a Drachm of Mace: add to
this about a Pint of strong red _Port_ Wine that has not been adulterated,
and boil them all together till you judge that every Quart has lost about a
fourth Part or half a Pint; then pass it thro' a Sieve, and let it stand to
cool, and when it is quite cold, bottle it up in dry Bottles of Pints or
Half-Pints, and cork them close, for it is the surest way to keep these
kind of Liquors in such small quantities as may be used quickly, when they
come to be exposed to the Air, for fear of growing mouldy: _but I have had
a Bottle of this sort of Ketchup, that has been open'd and set by for above
a, Year, that has not received the least Damage_; and some Acquaintance of
mine have made of the same sort, and have kept it in Quart-Botles to use as
occasion required, and have kept it good much longer than I have done.
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