[Sca-cooks] Redaction please?
bookshop at charter.net
Wed Jun 27 17:04:04 PDT 2012
Is there someone here that could redact the following recipe? I am not very
good at it.
To make Mushroom Ketchup.
Take the Gills of large Mushrooms, such as are spread quite open, put them
into a Skellet of Bell_Metal, or a Vessel of Earthen-Ware glazed, and set
them over a gentle Fire till they begin to change into Water; and then
frequently stirring them till there is as much Liquor come out of them as
can be expected, pressing them often with a Spoon against the side of the
Vessel; then strain off the Liquor, and put to every Quart of it about
eighty Cloves, if they are fresh and good, or half as many more, if they are
dry, or have been kept a long time, and about a Drachm of Mace: add to this
about a Pint of strong red Port
Wine that has not been adulterated, and boil them all together till you
judge that every Quart /142/ has lost about a fourth Part or half a Pint;
then pass it thro' a Sieve, and let it stand to cool, and when it is quite
cold, bottle it up in dry Bottles of Pints or Half-Pints, and cork them
close, for it is the surest way to keep these kind of Liquors in such small
quantities as may be used quickly, when they come to be exposed to the Air,
for fear of growing mouldy: but I have had a Bottle of this sort of Ketchup,
that has been open'd and set by for above a Year, that has not received the
least Damage; and some Acquaintance of mine have made of the same sort, and
have kept it in Quart-Bottles to use as occasion required, and have kept it
good much longer than I have done. A little of it is very rich in any Sauce,
and especially when Gravey [sic] is wanting: Therefore it may be of service
to Travellers, who too frequently meet with good Fish, and other Meats, in
Britain, as well as in several other parts of Europe, that are spoiled in
the dressing; but it must be consider'd, that there is no Salt in this, so
that whenever it is used, Salt, Anchovies, or other such like relishing
things, may be used with it, if they are agreeable to the Palate...
Source: Richard Bradley, The Country Gentleman's and Farmer's Monthly
Director. Fifth edition. London: Woodman and Lyon, 1728. 1:142-43.
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