rally 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.

_Quintessence of Mushrooms._--(No. 440.)

This delicate relish is made by sprinkling a little salt over either
flap or button mushrooms; three hours after, mash them; next day, strain
off the liquor that will flow from them; put it into a stew-pan, and
boil it till it is reduced to half.

It will not keep long, but is preferable to any of the catchups, which,
in order to preserve them, must have spice, &c., which overpowers the
flavour of the mushrooms.

An artificial mushroom bed will supply this all the year round.

To make sauce with this, see No. 307.

_Oyster Catchup._--(No. 441.)

Take fine fresh Milton oysters; wash them in their own liquor; skim it;
pound them in a marble mortar; to a pint of oysters add a pint of
sherry; boil them up, and add an ounce of salt, two drachms of pounded
mace, and one of Cayenne; let it just boil up again; skim it, and rub it
through a sieve, and when cold, bottle it, cork it well, and seal it
down.

_Obs._--See also No. 280, and Obs. to No. 278.

N.B. It is the best way to pound the salt and spices, &c. with the
oysters.

_Obs._--This composition very agreeably heightens the flavour of white
sauces, and white made-dishes; and if you add a glass of brandy to it,
it will keep good for a considerable time longer than oysters are out of
season in England.

_Cockle and Muscle Catchup_,--(No. 442.)

May be made by treating them in the same way as the oysters in the
preceding receipt.

_Pudding Catchup._--(No. 446.)

Half a pint of brandy, "essence of punch" (No. 479), or "Curacoa" (No.
474), or "Noyeau," a pint of sherry, an ounce of thin-pared lemon-peel,
half an ounce of mace, and steep them for fourteen days, then strain it,
and add a quarter of a pint of capillaire, or No. 476. This will keep
for years, and, mixed with melted butter, is a delicious relish to
puddings and sweet dishes. See Pudding Sauce, No. 269, and the Justice's
Orange Syrup, No. 392.

_Potato[286-*] Starch._--(No. 448.)

Peel and wash a pound of full-grown potatoes, grate them on a
bread-gra