FIELD BOOK OF COMMON GILLED MUSHROOMS 



drain them. Remove the stems. Boil vinegar, adding to 

 each quart of it two ounces of salt, half a grated nutmeg, a 

 dram of mace and an ounce of white pepper corns. Put the 

 mushrooms into the vinegar and cook for ten minutes, then 

 pour the whole into small jars, taking care that the spices are 

 equally divided between them. Let them stand for a day and 

 seal. 



Mushroom Catsup 



Place large mushrooms, layer by layer, in a deep pan; 

 sprinkle each layer with a little salt. A day later stir well so 

 as to mash them and extract their juice. On the third day 

 strain off the liquor and boil for ten minutes. To every pint 

 of liquor, add half an ounce of black pepper, a quarter-oimce 

 of bruised ginger root, a blade of mace, a clove or two and a 

 teaspoonful of mustard seed. Boil again for half an hour, add 

 two or three bay leaves and set aside until cold. Pass the 

 liquor through a strainer and bottle it. Cork well and dip 

 the ends of the bottles into melted rosin or beeswax or paraf- 

 fine. 



Care should be taken that the spices are not so abundant as 

 to overpower the true flavor of the mushrooms. 



284 



