Another.
_The_ Mushroms _peel'd_, &c. _throw them into Water, and then into
a Sauce-Pan, with some long Pepper, Cloves, Mace, a quarter'd Nutmeg,
with an Onion, Shallot, or Roccombo-Seed, and a little Salt. Let them
all boil a quarter of an hour on a very quick Fire: Then take out
and cold, with a pretty Quantity of the former Spice, boil them in some
White-Wine; which (being cold) cast upon the_ Mushroms, _and fill up
the Pot with the best White-Wine, a Bay-Leaf or two, and an Handful of
Salt: Then cover them with the Liquor; and if for long keeping, pour
Sallet-Oil over all, tho' they will be preserved a Year without it_.
_They are sometimes boil'd in Salt and Water, with some Milk, and laying
them in the Colender to drain, till cold, and wiped dry, cast them into
the Pickle with the White-Wine, Vinegar and Salt, grated Nutmeg, Ginger
bruised, Cloves, Mace, white Pepper and Limon-Peel; pour the Liquor on
them cold without boiling_.
18. Nasturtium Indicum. _Gather the Buds before they open to flower; lay
them in the Shade three or four Hours, and putting them into an Earthen
Glazed Vessel, pour good Vinegar on them, and cover it with a Board.
Pages:
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157