Geo Watkins mushroom ketchup
For pies, puddings, sauces. Mushroom ketchup. This rich cooking sauce was the secret of success of many Victorian Cooks with Steak and Kidney Pies and Puddings, Roast Meats, Sauces and Soups
Water, Salt, Acetic Acid, Hydrolysed Vegetable Protein, Mushroom Powder (2.5%) (Mushroom Concentrate, Maize Maltodextrin), Roast Barley Malt Extract, Spices
Preparation & Storage
- Pies&PuddingsAdd two tablespoons per pound of meat to the fillings of steak and kidney pies and puddings to give them a spicy mushroom flavour and a rich colour.Roast Meats&PoultryMushroom Ketchup can be used as a marinade for all meats and poultry and also for basting during roasting. Use the resulting pan juices to make a rich dark gravy with the appetising taste and smell of mushrooms.Sauces and SoupsEnriches all brown sauces and soups and makes an excellent flavouring for cream of mushroom soup and mushroom sauce.Straight from the BottleMushroom ketchup is delicious on grilled chops, kidneys, liver or steakShake well before use
Store in a cool dark place.Refrigerate after opening.