MUSHROOM KETCHUP.
Wipe mushrooms with a piece of flannel dipped in salt, place in layers with a sprinkling of salt between each layer in an earthenware dish, and cover with a damp cloth. Let them stand in a warm place for 30 hours. Then mash and strain, to each quart of juice add loz. of peppercorns, and boil this for 25 minutes; add loz. each of allspice and cloves, loz. ginger root, one blade mace, and simmer for 15 minutes. When cold, strain and bottle.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21118, 27 February 1932, Page 7 (Supplement)
Word Count
85MUSHROOM KETCHUP. New Zealand Herald, Volume LXIX, Issue 21118, 27 February 1932, Page 7 (Supplement)
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