Take a quart of large mushrooms and (having trimmed off the
stalks) rub them with a flannel cloth dipped in salt. Then lay
them in a pan of allegar or ale vinegar, for a quarter of an hour,
and wash them about in it. Then pat them into a sauce-pan with a
quart of allegar, a quarter of an ounce of cloves, the same of
allspice and whole pepper, and a tea-spoonful of salt. Set the pan
over coals, and let the mushrooms stew slowly for ten minutes,
keeping the pan well covered. Then take them off, let them get
cold by degrees, and put them into small bottles with the allegar
strained from the spice and poured upon them.
It will be prudent to boil an onion with the mushrooms, and if it
turns black or blueish, you may infer that there is a poisonous
one among them; and they should therefore be thrown away. Stir
them for the same reason, with a silver spoon.