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should be made at home, as well as pickles. A small quantity of catsup every year is sufficient, and very little time and trouble will provide it. It should be put into small bottles (filled to the neck), for when a cork is once drawn, catsups, essences, and pickles begin to decay. The bottles kept lying on their side, because this tends to preserve the cork. Keep them in a dry place.

Made in September. The large flaps are best. Break off whatever parts are dirty or decayed, and lay the rest in pieces, in an earthen pan in layers, with salt between; put a folded cloth over, and let it stand a day and night, or longer, by the side of the fire; then strain off the liquor into the saucepan, and to every quart, put ½ oz. black peppercorns, a ¼ oz. allspice, ½ oz. sliced ginger, a few cloves, and 2 or 3 blades of mace. Boil the liquor, fifteen minutes, over a quick fire, though it will be stronger and keep longer, if boiled until the quantity be reduced one half, and then the spices need not be put in until it has been boiling about twenty minutes. When you take it off the fire, let it stand to settle, pour off clear, and bottle it; the sediment may be strained and bottled also, for it answers for fish sauce and brown soup. Anchovies, bay leaves, and cayenne, may be added to the spices. Dip the corks in melted rosin. Some put a table-spoonful of brandy into each pint bottle. A table-spoonful of mushroom catsup is sufficient to flavour ½ pint of sauce.—Or: break them in a pan, sprinkle salt between and let them stand till the next day, when, if their liquor be not drawn, add fresh mushrooms and more salt: the next day pour off