This Month is likewise a good time, if it is not over-wet, to gather
Mushroooms for drying; but they should chiefly be such as are newly open'd
in their Caps, before the Gills turn black. For this end, take off the
Gills very clean, and wipe the Caps with wet Flannel, and as soon as they
are a little dry, run a String through them, and hang them at some distance
from the Fire, turning them now and then till they are dry enough to be
reduced to Powder. When they are thus dry'd, keep them in dry Bottles with
wide Necks, close stopp'd, till you have occasion to use them in Sauces.
Keep this in a dry place. Some dry them in Ovens after the Bread is drawn,
but an Oven in its full heat will be too strong for them.
To pickle Mushrooms White.
Take a Quart of small Buttons of Mushrooms, cut off their Roots, and wash
them well with a Flannel dipt in Water, and then fling them into clean
Water, to remain there about two hours. In the next place, get ready some
fresh Water in a well-tinn'd Vessel, or glaz'd Vessel, to which put your
Mushrooms, and let them boil a little to soften; which being done, take out
your Mushrooms, and presently put them into cold Water, and let them remain
there till they are quite cold; after this, free them from the Water, and
dry them well in a linnen Cloth, then put them either into a wide-neck'd
Bottle, or glaz'd Earthen-Vessel, disposing here and there among them three
or four Bay-leaves to a Quart, two Nutmegs cut in quarters, about a quarter
of an Ounce of Mace, and boil as much White-Wine and Vinegar, in equal
quantities, as will serve to cover the Mushrooms.
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