English Ketchup

English Ketchup


  • 6 pounds (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
  • 1 cup (1/4 liter) salt
  • 2 1/2 cups (625 ml) vinegar
  • 20 salt anchovies
  • 1 teaspoon (5 ml) ground mace
  • 1 teaspoon (5 ml) ground cloves
  • 1 tablespoon (15 ml) pepper
  • 1 slice fresh ginger
  • 1 1/2 cup (375 ml) shallots, sliced


Mix the mushrooms with the salt in a blow, cover and let them stand for nine days, stirring once or twice a day. Put them into a stoneware crock, cover tightly, and set hte crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot, and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroom liquid. Keeping the pot covered, boil together over low heat until the liquid is areduced by half, then strain it through a jelly bag. Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).

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