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Mushroom Ketchup No 3

(Sauces.) - (The Lady's Own Cookery Book)

Pick the mushrooms clean, but by no means wash them; put them into an

earthen pipkin with salt, cover them close with a coarse paste, and put

them in the oven for seven hours or thereabout. Squeeze them a little,

and pour off the liquor, which must be put upon fresh mushrooms, and

bake these as long as the first. Then pour off the liquor, after

pressing, and boil it well with salt sufficient to keep. Boil it half

away till it appears clammy. When cold, bottle it up.

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