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Mushroom Catsup Recipe

Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt

over them, then put in another layer of fresh mushrooms, and salt, and

so on till you get in all the mushrooms. Let them remain several

days--then mash them fine, and to each quart put a table spoonful of

vinegar, half a tea spoonful of black pepper, and a quarter of a tea

spoonful of cloves--turn it into a stone jar, set the jar in a pot of

boiling water, and let it boil two hours, then strain it without

squeezing the mushrooms. Boil the juice a quarter of an hour, skim it

well, let it stand a few hours to settle, then turn it off carefully

through a sieve, bottle and cork it tight. Keep it in a cool place.

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