Mushroom Catsup Recipe

Boil one peck of mushrooms fifteen minutes in half a pint of water,

strain, or not, through a sieve to get all the pulp; add a pint of

vinegar to the juice, two tablespoonfuls of salt, one half a teaspoonful

of cayenne pepper, two tablespoonfuls of mustard, one of cinnamon and

one of cloves. Let the mixture boil twenty minutes; bottle and seal

tightly.

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