Take large mushrooms, without the stalks, and clean them from the dirt, but do not wash them; lay them in a broad earthen pan, and strew salt over them, letting them lie all night. In the morning break them to pieces with your fingers, and put them into a stew-pan; when they have boiled a minute or two, strain them through a coarse cloth, and wring them hard to get out all the juice. Let the juice stand to settle, and then pour off the clear into a flannel bag, to make it quite fine. To every quart of this liquor add an ounce of whole ginger, and half a quarter of an ounce of whole pepper; boil it briskly for a quarter of an hour, and then drain it. When it is cold, put it into pint bottles, with fix cloves and five blades of mace in each, cork them well, and you may keep it for two years.

How To Make Catchup For Long Keeping

Take two quarts of large mushrooms, without the stalks; break them small and put them into a gallon of strong stale beer, with a pound of peel'd shalots, a pound of anchovies without the pickle, half an ounce of cloves, half an ounce of mace, a quarter of an ounce of whole pepper, and three large races of ginger. Put them in an earthen pah, or a sauce-pan well tin'd, and cover it close. Let them simmer till half the liquor is consumed; strain it through a flannel bag, let it stand till it is cold, and put it into pint bottles. A spoonful of this, mixt with melted butter, makes a good fish-sauce.