Andy Smith used to post here. I checked the record and he hasn't been
back for over a year. Never-the-less, 'cause this is a good historical
recipe, I'm posting it here.

Catsup for Sea-Stores.

Take a gallon of strong stale beer, a pound of anchovies washed from
the pickle, with white sugar to taste, the same of shallots peeled, 1/2
an ounce of mace, 1/2 an ounce of cloves, 1/4 of an ounce of whole
pepper 3 or 4 large races of ginger, and 2 quarts of large mushroom
flaps, rubbed to pieces. Cover these close, and let it simmer till
half wasted. Then strain it through a flannel bag; let it stand till
quite cold, and and a laurel-leaf; boil them a quarter of an hour. then
bottle it. This may be carried to any part of the world; and a spoonful
of it to a pound of fresh butter melted, will make a �ne �sh sauce,
or will supply the place of gravy sauce. The stronger and staler the
beer the better will be the catsup.

128 fl. ozs of India Pale Ale or highly hopped beer
granulated sugar to taste
16 ozs. anchovies
16 ozs. shallots
1/2 oz. mace
1/2 oz. cloves
1/4 oz. whole peppercorns
3 or 4 races of ginger [3 to 4 ozs. fresh, peeled ginger -- mp]
2 quarts of mushroom parts (ground to a detritis consistency)
10 to 12 bay leaves

Optional
16 ozs. butter melted -- to mix with 1 oz. of sauce

A large Mr. Coffee filter will due for the straining. It may take a
day, or overnight, but the sauce will keep due to the alcohol in the
beer. After that, bottle it close; i.e., fill soy sauce or ketchup
bottles to within 1/2" of the top.

N.B. Stale beer means beer without bubbles.