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"All my technical advices in this forum must be consulted with and approved by a local registered professional engineer before implementation" - Mohammed Samad (Linkedin Profile: http://www.linkedin.com/in/msamad)
It depends upon what it is connected to, and how the connected equipment is used.
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Available in the UK at Tesco's or make your own following Mrs Beatons recipe
To each 16 pints [by volume] of Mushrooms allow:
8oz Salt
To each 2 pints of Mushroom Liquor allow:
½oz Allspice
½oz Ginger
¼oz Cayenne
2 Blades of Mace, ground
Brandy
Choose fully grown mushrooms and take care they are freshly gathered when the weather is tolerably dry, for, if they are picked during very heavy rain, the ketchup from which they are made is liable to get musty and will not keep long.
Put a layer of them in a deep pan, sprinkle with salt and then another layer of mushrooms and so on alternately.
Allow to stand for a few hours, then break them up with the hand.
Put them in a cool place for 3 days, stirring occasionally and mashing well, to extract from them as much juice as possible.
Now measure the quantity of liquor without straining and to each 2 pints allow the above proportion of spices, etc.
Put into a stone jar, cover it up very tightly, put it in a saucepan of boiling water, place over the heat and let it boil for 3 hours.
Have a clean saucepan ready.
Turn into it the contents of the jar and let everything simmer very gently for 30 minutes.
Pour it into a jug, where it should stand in a cool place until the next day.
Then pour off into another jug and strain it into very dry clean sterilised bottles and do not squeeze the mushrooms.
To each pint of ketchup add a few drops of brandy.
Be careful not to shake the contents, but leave all the sediment behind in the jug.
Cork well, to exclude the air.
When a very clear bright ketchup is wanted, the liquor must be strained through a very fine hair sieve, or flannel bag, after it has been very gently poured off.
If the operation is not successful, it must be repeated until you have quite a clear liquor.
It should be examined occasionally and if it is spoiling, should be reboiled with a few peppercorns.
Seasonable from the beginning of September to the middle of October, when this ketchup should be made.
Note: This flavouring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook and no trouble should be spared in its preparation.
Double ketchup is made by reducing the liquor to half the quantity, for example, 2 pints must be boiled down to 1 pint.
This goes farther than ordinary ketchup, as so little is required to flavour a good quantity of gravy.
The sediment may also be bottled for immediate use and will be found to answer for flavouring thick soups or gravies.
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