_In_ France _some (more compendiously being peel'd and prepared) cast
them into a Pipkin, where, with the Sweet Herbs, Spices, and an Onion
they stew them in their own Juice, without any other Water or Liquor at
all; and then taking out the Herbs and Onion, thicken it with a little
Butter, and so eat them_.
_In_ Poiverade.
_The large Mushrooms well cleansed_, &c. _being cut into quarters and
strewed with Pepper and Salt, are broil'd on the Grid-iron, and eaten
with fresh Butter_.
_In_ Powder.
_Being fresh gathered, cleans'd_, &c. _and cut in Pieces, stew them
in Water and Salt; and being taken forth, dry them with a Cloth: Then
putting them into an Earth-Glazed Pot, set them into the Oven after the
Bread is drawn: Repeat this till they are perfectly dry; and reserve
them in Papers to crumble into what Sauce you please. For the rest,
see_ Pickle.
4. Mustard. _Procure the best and weightiest Seed: cast it into Water
two or three times, till no more of the Husk arise: Then taking out the
sound_ (_which will sink to the Bottom_) _rub it very dry in warm course
Cloths, shewing it also a little to the Fire in a Dish or Pan.
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