Mushroom Catsup

From a
1902
cook book
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Use large, fresh Mushrooms,
and wipe but do not wash them.
Put them in an earthen jar with alternate layers of Salt,
and stand in a warm place for 24 hours,
then press them through a thin, strong cloth.
Put this Juice over the fire with
1/2 oz. Peppercorns to each pint,
and simmer slowly for 40 minutes.
Then measure it again,
and to each pint add
1/4 oz. Allspice,
1/4 oz. Green Ginger-root cut in bits,
and 1/4 oz. Whole Cloves,
with 1 blade of Mace.
Boil 15 minutes,
strain through a cloth,
and seal.
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