out the liquor through a cloth, and let it stand to settle. Pour
it off clear from the sediment: to every gallon of liquor put a quart of
red wine; if not salt enough, add a little more salt, with a race of
ginger cut small, and half an ounce of cloves and mace, and boil till
reduced nearly one third. Strain it through a sieve into a pan; next day
pour it from the settlings, and bottle it for use.

_Mushroom Ketchup._ No. 2.

Mash your mushrooms with a great deal of salt; let them stand two days;
strain them, and boil the liquor once or twice, observing to scum it
well. Then put in black pepper and allspice, a good deal of each, and
boil them together. Bottle the liquor, and put five or six cloves into
each bottle.

_Mushroom Ketchup._ No. 3.

Pick the mushrooms clean, but by no means wash them; put them into an
earthen pipkin with salt, cover them close with a coarse paste, and put
them in the oven for seven hours or thereabout. Squeeze them a little,
and pour off the liquor, which must be put upon fresh mushrooms, and
bake these as long as the first. Then pour off the liquor, after
pressing, and boil it well with salt sufficient to keep. Boil it half
away till it appears clammy. When cold, bottle it up.

_Mushroom Ketchup._ No. 4.

Into a quart of red wine put some flaps of mushrooms, half a pound of
anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let
them stew gently on the fire; then strain off the liquor, a spoonful of
which, with a little gravy, butter, and lemon, will make excellent fish
sauce, and be always ready.

_Mushroom Sauce._

Mix a little flour with a good piece of butter; boil it up in some
cream, shaking the saucepan; then throw in some mushrooms with a little
salt and nutmeg: boil this up; or, if you like it better, put the
mushrooms in butter melted with a little veal gravy, some salt, and
grated nutmeg.

_Sauce for roasted Mutton._

Wash an anchovy clean; put to it a glass of red wine, some gravy, a
shalot cut small, and a little lemon-juice. Stew these together; strain
them, and mix the liquor with the gravy that runs from the mutton.

_Onion Sauce._

Let the onions be peeled; boil them in milk and water, and put a turnip
into the pot; change the water twice: pulp them through a colander, or
chop them as you please; then put them into a saucepan, with butter,
cream, a little flour, and some pepper and salt.

_Brown Onion Sauce._

Peel and slice