Mushroom ketchup
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 15-oz bottles or tins of strong stale beer (not lager; use real ale if you can get it) | |
| 1 | pounds | Flat mushrooms; cleaned and chopped into pieces |
| ½ | pounds | Shallots |
| ½ | pounds | Anchovies (or 2 small tins); washed |
| 1 | teaspoon | Mace blades |
| 1 | teaspoon | Whole cloves |
| 12 | Whole peppercorns | |
Directions
Place all of the ingredients in a heavy saucepan and simmer until reduced by half. Strain, cook, then bottle and label. Keep in the refrigerator or cool larder. Shake before using.
Note: The authors say that a friend of theirs found this recipe in "Consult Me" published in 1883 where it's referred to as a ketchup that will last for 20 years. They say that it's good with melted butter on green vegetables, in soups, in steak or kidney pie, and good for adding to pan juices after cooking meat or fowl.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95