Mushrooms No 1 Recipe

Gather your mushrooms in August or September, and peel off the uppermost

skin; cut the large ones into quarters, and, as you do them, throw them

into clear water, but be very careful not to have any worm-eaten ones.

You may put the buttons in whole; the white are the best, and look

better than the red. Take them out, and wash them in another clear

water; then put them into a dry skillet without water; and with a little

salt set them on the fire to boil in their own liquor, till half is

consumed and they are as tender as you wish them; as the scum rises,

take it off. Remove them from the fire: pour them into a colander, and

drain off all the water. Have ready pickle, boiled and become cold

again, made of the best white wine vinegar; then add a little mace,

ginger, cloves, and whole pepper: boil it; put your mushrooms in the

pickle when cold, and tie them up close.

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