DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 19

19 Mushroom Catsup.
Take care that they are of the right sort, and fresh gathered. Full grown Flaps are the best. Put a layer of these at the bottom of an earthen Pan, & sprinkle them with plenty of Salt, then another layer of Mushrooms, & more Salt on them, &  so on alternately, let them lie till the next morning. Then break them with your hand into a Stewpan, and boil them one minute. Strain them thro' a coarse cloth, & squeeze out all the liquor. Let it stand to settle, pour off the clear part, run it thro' a bag, to each quart, put of whole ginger & whole pepper each a quarter of an ounce, boil briskly a quarter of an hour. Strain it, and when cold put it into Pint bottles with four or five blades of Mace, & six cloves. Cork them very close, & seal them.
Hamburger Pickle.
Take four gallons of Water, six pounds of common Salt, half a pound of brown Sugar, & four ounces of Salt petre. Boil them well, & when cold, strain the liquor. Put into it Beef, Mutton, Pork, or Tongues. Keep the meat entirely covered with the brine, and in 9 or 10 days it will be fit for use, or it will keep in the Pickle three months. N.B. This pickle will keep good three months in Summer, & much longer in Winter. It must be boiled up, & skimmed well at the end of 6 weeks, & afterwards every 3 or 4.

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19 Mushroom Catsup. Take care that they are of the right sort, and fresh gathered. Full grown Flaps are the best. Put a layer of these at the bottom of an earthen Pan, & sprinkle them with plenty of Salt, then another layer of Mushrooms, & more Salt on them, & so on alternately, let them lie till the next morning. Then break them with your hand into a Stewpan, and boil them one minute. Strain them thro' a coarse cloth, & squeeze out all the liquor. Let it stand to settle, pour off the clear part, run it thro' a bag, to each quart, put of whole ginger & whole pepper each a quarter of an ounce, boil briskly a quarter of an hour. Strain it, and when cold put it into Pint bottles with four or five blades of Mace, & six cloves. Cork them very close, & seal them. Hamburger Pickle. Take four gallons of Water, six pounds of common Salt, half a pound of brown Sugar, & four ounces of Salt petre. Boil them well, & when cold, strain the liquor. Put into it Beef, Mutton, Pork, or Tongues. Keep the meat entirely covered with the brine, and in 9 or 10 days it will be fit for use, or it will keep in the Pickle three months. N.B. This pickle will keep good three months in Summer, & much longer in Winter. It must be boiled up, & skimmed well at the end of 6 weeks, & afterwards every 3 or 4.