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-Botles 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 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, and so likewise with the Mushroom
Gravey in the following Receipt.



Of Mushroom Gravey.

When you clean your Mushrooms, save the Parings, and wash them well from
the Dirt, and then put to them the Gills that have been scraped from the
large Buttons, and with a very little Water put them in a Saucepan, and
stir them frequently till you have got all the juice from them; then strain
the Liquor from them, and set it by to cool, or else till you have stew'd
the Mushrooms that they were taken from, and then add the Liquor of the
stew'd Mushrooms to the aforesaid Liquor, and boil them both together, with
about 80 Cloves, about a Drachm of Mace, and two Drachms of whole Pepper to
each Quart of Liquor, which will be lit to take off the Fire when it has
lost about a third part by boiling; then pass it thro' a dry Sieve, into a
dry earthen Pan, and let it stand till it be quite cold before you bottle
it, observing then that the Bottles be very dry, for if they happen to be