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Mushroom Catsup

  • Mushrooms
  • Salt
  • Black pepper
Put the mushrooms in a stone pot in layers, with salt sprinkled over each layer. Let it stand for 4 days, then mash them.

To every quart, add 2/3 tsp of black pepper.

Put in a stone jar and set it in a kettle of boiling water for 3 hours. Replenish the water around the jar and keep up a fast boil.

Strain through a cloth but do not squeeze it.

Boil the juice for half an hour longer and let it stand until the next day to settle.

Bottle and seal up. Keep in a cool place.
Submitted by Tess M Jul 30, 2010 15 min 30 min 45 min
Recipe Rascal