Mushroom Ketchup

Ingredients

• two pounds of large Mushrooms
• a pound of salt
• half an ounce of whole black pepper
• a piece of ginger
• half an ounce of allspice

Method

1. 1

   Chop Mushrooms, add salt, and let stand for four days.

2. 2

   Strain and boil with pepper for half an hour.

3. 3

   Cool, strain again, bottle, and cork tightly.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 242. The excerpt below is the record exactly as published.

Mushroom ketchup, stir over the fire till the sauce coats the spoon, and then add the puree. Set in the bain-marie till wanted. This Puree makes an excellent sauce or garnish. Or it can be served as a savoury in little hollow croutes of puff paste. For this dilute the Mushroom puree with very strongly reduced brown sauce. Cap each croute with a whole Mushroom set hollow downwards. Heat the croutes till very hot in the oven, and serve dished on a napkin. Or add half a gill or so of whipped cream to the Mushroom puree, pour the mixture into small darioles, set these over ice, and serve as Mushroom Creams ice-cold, garnished with cress or watercress. Plainly Baked Mushrooms. — Butter as many squares of toast (if possible use brown bread) as there are Mushrooms. Put the Mushrooms on the toasts, and set them, stalk upwards, on a well-buttered tin. Dust the Mushrooms freely with salt and pepper, and put a morsel of butter in the hollow of each. Cover the Mushrooms with another tin, and bake in the oven from eight to ten minutes. If a fire-proof dish is used for the Mushrooms they can be served in it without losing either flavour or heat. The tin which covers them during baking is easily removed. “ Wyvern’s” Baked Mushrooms. — Mushrooms au Gmtin. — Put into a saucepan an ounce of butter, and stir into it half an ounce of flour. When mixed, add half a pint of made gravy. Stir well, and throw in . the chopped stalks and peelings of the Mushrooms, a dessertspoonful of minced parsley, a tea- spoonful of minced onion, a saltspoonful of salt, and a dusting of pepper. Simmer the sauce until it is thick and rich, add a spoonful of cream, and strain it. Now butter a fire-proof dish liberally, place the Mushrooms upon it head downwards, fill their hollow parts with the thick sauce, and set the dish in a brisk oven for ten minutes. As soon as the Mushrooms 35° MUSHROOMS flatten themselves, as it were, they are done. Serve in same dish, and hand dry toast. Grilled Mushrooms.— Put the Mushrooms stalk down- wards on the gridiron, over a clear, but not a fierce, fire. After three minutes turn them, and then put a morsel of butter in the centre of each, so that it will run from the stalk into the gills whilst the top sides are cooking. The Mushrooms should be cooked in ten minutes, as they ought not to be overdone. Place them in a hot dish, stalk-side upwards, before a bright fire, and put another little piece of butter in the centre of each. While this is melting, dust freely with pepper and salt, and serve the Mushrooms at once. Stewed Mushrooms. — Button Mushrooms are the best for stewing, and are more digestible when stewed in broth without cream or butter. Let the Mushrooms stew in some good stock for ten minutes. Beat a little flour in some more stock till quite smooth, add it to the Mushrooms, and let them boil up. Stir occasionally, but be very careful not to break the buttons. After cooking for five minutes try the Mushrooms ; if tender, serve at once ; if not quite done, cook them for a minute or two longer. Wild Mushrooms are infinitely better and more full of flavour than those which are cultivated. But it is often very difficult to gather any if one does not live miles away from a town. People come out at peep of day, and gather Mushrooms every hour till night-fall, when it is too dark to see them. It is somewhat exasperating to witness this, and then to be invited to purchase one’s own property out of the bursting pocket-handkerchiefs and loaded pillow-cases of the gatherers. However, if any Mushrooms can be secured for preserving, button Mushrooms, done with salt, are the best. Do not wash the buttons, but wipe them clean with a flannel dipped in salt. Lay them one by one on a dish, and strew a little salt over them. Heat them in a stewpan until the liquor will run out, adding a little ground white pepper. Shake the buttons over the stove till they have nearly absorbed the liquor again. Now add gently just enough white French vinegar to cover the buttons, and give them a boil up. Put them into tightly corked bottles, using wax for the corks (see Chapter XVIII). Button Mushrooms, preserved at home, are often useful. A simple Mushroom Ketchup is made by chopping two STEWED MUSHROOMS 35i pounds of large Mushrooms into small pieces, adding a pound of salt, and letting it stand for four days. Then strain and pass it through a tamis-cloth. Let the liquor settle, pour it off into a stewpan, add half an ounce of whole black pepper. Boil all together for half an hour. When it is quite cold strain it again, bottle it, cork it tightly, and wax the corks. Some people add a piece of ginger and half an ounce of allspice

Cook this with the app: pantry check, scaling, and the assistant.