M&D p.71 -- Ketjap

[David Casseres]

Brett sez
>Ahhh. Originally ketchups were thin, vinegary sauces. In 18th century
>england, mushroom ketchups were prevalent. I don't have it at work, but I
>believe that the recent `Dean & DeLuca Cookbook' by David Rosengarten had
>some recipes for these historical ketchups, and he (Rosengarten, that is,)
>did an episode of his TV Food Network show "Taste" on Ketchups. If they've
>happened to rerun that show in the last 2 weeks, recipes will be @
>www.foodtv.com

A-and one of Richard Brautigan's books contains a recipe for Walnut 
Ketchup, which as I recall sounded good (but I've never tried making it).


Cheers,
David