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Peel and slice 2 pounds mushrooms and place them in a kettle with 1 cup water and 1 bay leaf. Cook them for 35 to 40 minutes, or until they are quite soft. Rub the mushrooms through a sieve and add to them 1 cup vinegar, 3 teaspoons salt, 1 1/2 teaspoons powdered cinnamon, and 1/4 teaspoon each cayenne, ground cloves, and mace. Cook the mixture for 30 minutes over a moderate fire. Cool the ketchup, pour it into bottles, and close immediately.
This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.