Cut the great ones into halves or quarters, seeing carefully
there be no worms in them; and peel off their upper skin on the tops: the
little ones, peel whole. As you peel them, throw them into a bason of
fair-water, which preserves them white. Then put them into a pipkin or
possnet of Copper (no Iron) and put a very little water to them, and a
large proportion of Salt. If you have a pottle of Mushrooms, you may put to
them ten or twelve spoonfuls of water, and two or three of Salt. Boil them
with pretty quick-fire, and scum them well all the while, taking away a
great deal of foulness, that will rise. They will shrink into a very little
room. When they are sufficiently parboiled to be tender, and well cleansed
of their scum, (which will be in about a quarter of an hour,) take them
out, and put them into a Colander, that all the moisture may drain from
them. In the mean time make your pickle thus: Take a quart of pure sharp
white Wine Vinegar (elder-Vinegar is best) put two or three spoonfuls of
whole Pepper to it, twenty or thirty Cloves, one Nutmeg quartered, two or
three flakes of Mace, three Bay-leaves; (some like Limon-Thyme and
Rose-mary; but then it must be a very little of each) boil all these
together, till the Vinegar be well impregnated with the Ingredients, which
will be in about half an hour.
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