Pick out expressly for this purpose a couple of quarts of fresh
gathered button mushrooms, cut the stalks out closely, and wipe them
singly with a piece of soft flannel dipped in moistened bay salt, place
them apart on dishes and scatter a _little_ finely beaten salt amongst
them. Put them into a roomy saucepan along with
Mace, slightly bruised ½ oz.
White peppercorns, slightly bruised ¾ oz.
Bay leaves, shred ½ oz.
Cloves, bruised ¼ oz.
and let them simmer gently and until all their juice is taken up. Take
the pan from the fire, and when cooled a little add to them four or
five glasses of good white wine, agitate the mushrooms in the pan,
replace it on the fire and bring it to the boil for one minute, then
add three pints of the best pale vinegar and boil for ten minutes
slowly. Now put the mushrooms into glass or stone jars that are clean
and perfectly dry, and when cold make secure with corks or bladder, and
keep them in a dry cool room. This is an estimable pickle, and will be
appreciated duly by lady-cooks, who best know its usefulness and the
various ways in which both the mushrooms and their pickle may be made
available. The wine should be good old Madeira, and the quantity may be
increased with great advantage.