Then take it from the fire, and let it cool.
When the pickle is quite cold, and the Mushrooms also quite cold, and
drained from all moisture: put them into the Liquor (with all the
Ingredients in it) which you must be sure, be enough to cover them. In ten
or twelve days, they will have taken into them the full taste of the
pickle, and will keep very good half a year. If you have much supernatant
Liquor, you may parboil more Mushrooms next day, and put them to the first.
If you have not gathered at once enough for a dressing, you may keep them
all night in water to preserve them white, and gather more the next day, to
joyn to them.
TO STEW WARDENS OR PEARS
Pare them, put them into a Pipkin, with so much Red or Claret Wine and
water, _ana_, as will near reach to the top of the Pears. Stew or boil
gently, till they grow tender, which may be in two hours. After a while,
put in some sticks of Cinnamon bruised and a few Cloves. When they are
almost done, put in Sugar enough to season them well and their Syrup, which
you pour out upon them in a deep Plate.
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