Mushroom Catchup
If you love good catchup, gentle reader, make it yourself, after the following directions, and you will have a delicious relish for made-dishes, ragoûts, soups, sauces, or hashes.
Mushroom gravy approaches the nature and flavour of meat gravy, more than any vegetable juice, and is the superlative substitute for it: in meagre soups and extempore gravies, the chemistry of the kitchen has yet contrived to agreeably awaken the palate, and encourage the appetite.
A couple of quarts of double catchup, made according to the following receipt, will save you some score pounds of meat, besides a vast deal of time and trouble; as it will furnish, in a few minutes, as good sauce as can be made for either fish, flesh, or fowl.
I believe the following is the best way of extracting and preparing the essence of mushrooms, so as to procure and preserve their flavour for a considerable length of time.
Look out for mushrooms from the beginning of September.
Take care they are the right sort, and fresh gathered. Full-grown flaps are to be preferred: put a layer of these at the bottom of a deep earthen pan, and sprinkle them with salt; then another layer of mushrooms, and some more salt on them; and so on alternately, salt and mushrooms: let them remain two or three hours, by which time the salt will have penetrated the mushrooms, and rendered them easy to break; then pound them in a mortar, or mash them well with your hands, and let them remain for a couple of days, not longer, stirring them up and mashing them well each day; then pour them into a stone jar, and to each quart add an ounce and a half of whole black pepper, and half an ounce of allspice; stop the jar very close, and set it in a stew-pan of boiling water, and keep it boiling for two hours at least. Take out the jar, and pour the juice clear from the settlings through a hair-sieve (without squeezing the mushrooms) into a clean stew-pan; let it boil very gently for half an hour: those who are for superlative catchup, will continue the boiling till the mushroom-juice is reduced to half the quantity; it may then be called double cat-sup or dog-sup.
There are several advantages attending this concentration; it will keep much better, and only half the quantity be required; so you can flavour sauce, &c. without thinning it: neither is this an extravagant way of making it, for merely the aqueous part is evaporated; skim it well, and pour it into a clean dry jar, or jug; cover it close, and let it stand in a cool place till next day; then pour it off as gently as possible (so as not to disturb the settlings at the bottom of the jug,) through a tamis, or thick flannel bag, till it is perfectly clear; add a table-spoonful of good brandy to each pint of catchup, and let it stand as before; a fresh sediment will be deposited, from which the catchup is to be quietly poured off, and bottled in pints or half pints (which have been washed with brandy or spirit): it is best to keep it in such quantities as are soon used.
Take especial care that it is closely corked, and sealed down, or dipped in bottle cement.
If kept in a cool, dry place, it may be preserved for a long time; but if it be badly corked, and kept in a damp place, it will soon spoil.
Examine it from time to time, by placing a strong light behind the neck of the bottle, and if any pellicle appears about it, boil it up again with a few peppercorns.
We have ordered no more spice, &c. than is absolutely necessary to feed the catchup, and keep it from fermenting, &c.
The compound, commonly called catchup, is generally an injudicious combination of so many different tastes, that the flavour of the mushroom is overpowered by a farrago of garlic, eschalot, anchovy, mustard, horseradish, lemon-peel, beer, wine, spice, &c.
Obs.—A table-spoonful of double catchup will impregnate half a pint of sauce with the full flavour of mushroom, in much greater perfection than either pickled or powder of mushrooms.
Walnut Catchup
Take six half-sieves of green walnut-shells, put them into a tub, mix them up well with common salt, (from two to three pounds,) let them stand for six days, frequently beating and mashing them; by this time the shells become soft and pulpy; then by banking it up on one side of the tub, and at the same time by raising the tub on that side, the liquor will drain clear off to the other; then take that liquor out: the mashing and banking-up may be repeated as often as liquor is found. The quantity will be about six quarts. When done, let it be simmered in an iron boiler as long as any scum arises; then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper, two ounces of cloves, with the above ingredients; let it slowly boil for half an hour; when bottled, let an equal quantity of the spice go into each bottle; when corked, let the bottles be filled quite up: cork them tight, seal them over, and put them into a cool and dry place for one year before they are used.
N.B. For the above we are indebted to a respectable oilman, who has many years proved the receipt.
Recepten kommer från "The Cook's Oracle; and Housekeeper's Manual" av William Kitchiner, från 1830.
Flowers of July and August 
