Throw large black flap mushrooms into a vessel, and crush them with
the hands well, throwing in a large handful of common salt to each
peck, and let them so lie for two days. Then put them into a crock of
earthenware, and let them be macerated in a cool baker’s oven for six
hours or so, and, when cold, press out the juice, which boil with the
following, to each gallon of the liquor:
Mace ½ oz.
Jamaica pepper 1 oz.
Black pepper 1 oz.
Cloves 1½ oz.
Ginger 1 oz.
Garlic 1 oz.
Bay salt 9 oz.
The simmering and skimming must be continued as long as any filth
rises, and let it then be put away for a day or two, and boiled up
again, being kept well up to the boiling point until reduced to half
its original quantity. When cold it may be put into bottles and firmly
corked and waxed.