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Frances Collins cookbook, 1825-1846
Page 65
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mix it all with a qrt of new milk keep it [24?] weeks in barrel before you bottle it Mushroom powder half a peck of large thick mushrooms peel and scrape out all the insides - put them in a bottle with two large onions stuck with cloves or small hanful of salt - half a [?] of or oz of mace and one [lean?] spoonful of best[?] pepper Simmer then over the fire without any water till their own liquor is boild away taking great care they don't burn then dry them on a tin in a slow oven. pound them into a powder drop it down hard into a pot or bottle and keep it from the air, a small [?] will thicken sauce and give it a fine flavour. Excellent fish sauce a Table spoonful of Cayenne 1 Dozen shallots a qr. of a pound of anchovies boil these in a qrt of mushroom catsup
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mix it all with a qrt of new milk keep it [24?] weeks in barrel before you bottle it Mushroom powder half a peck of large thick mushrooms peel and scrape out all the insides - put them in a bottle with two large onions stuck with cloves or small hanful of salt - half a [?] of or oz of mace and one [lean?] spoonful of best[?] pepper Simmer then over the fire without any water till their own liquor is boild away taking great care they don't burn then dry them on a tin in a slow oven. pound them into a powder drop it down hard into a pot or bottle and keep it from the air, a small [?] will thicken sauce and give it a fine flavour. Excellent fish sauce a Table spoonful of Cayenne 1 Dozen shallots a qr. of a pound of anchovies boil these in a qrt of mushroom catsup
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