and let them simmer gently and until all their juice is taken up. Take the pan from the fire, and when cooled a little add to them four or five glasses of good white wine, agitate the mushrooms in the pan, replace it on the fire and bring it to the boil for one minute, then add three pints of the best pale vinegar and boil for ten minutes slowly. Now put the mushrooms into glass or stone jars that are clean and perfectly dry, and when cold make secure with corks or bladder, and keep them in a dry cool room. This is an estimable pickle, and will be appreciated duly by lady-cooks, who best know its usefulness and the various ways in which both the mushrooms and their pickle may be made available. The wine should be good old Madeira, and the quantity may be increased with great advantage.
GREEN PARSLEY.
Take fresh green curled parsley just at maturity, pick out the most handsome sprigs and put them into salt and water strong enough to float an egg, and let remain so for five or six days; set them to drain on a sieve, and then immerse them in another fresh pickle of the same strength for ten days longer, changing the brine twice. Then drain them again, and put them into pure cold spring water for two days, changing the water daily, and when again drained scald them in boiling water until they are of a nice green, and dry them between soft cloths. Make, then, the following pickle of
| Mace | ½ | oz. |
| Nutmeg, sliced | 1 | oz. |
| Eschalots, minced | 1 | oz. |
| Horseradish, sliced | 2 | oz. |
| White-wine vinegar | 3 | pints |
which must be boiled ten or twelve minutes and well skimmed. Put the parsley branches lightly into jars and pour the pickle over, covering well. Fill up again with pickle the next day, and cover that again with pure olive oil to the thickness of an inch or thereabouts. Cover close with wetted bladder, and over that, when dried, with soft leather, and keep in a dry airy room.
WALNUT CATSUP.
When walnuts have attained maturity, and are being deprived of the outside green shells by the fruiterers, take half a peck of these husks, put them into a jar, and pour on them as much cold strong pickling vinegar as will quite cover them; bung up the jar, and so let them remain three months. Then press out the liquor upon a sieve, and to every gallon of it take
| Cloves | 1 | oz. |
| Mace | ¾ | oz. |
| Ginger | 1½ | oz. |
| Jamaica pepper | 1½ | oz. |
| Black pepper | 1 | oz. |
| Garlic | 1 | oz. |
| Port wine lees | 1½ | quart |
| Anchovies | 8 | oz. |
With all these boil up the liquor of the walnuts, and let them simmer twenty minutes, skimming well the whole time, then put it aside for two days and boil it again until reduced one-third part. When cold, you may put it in bottles, which cork well and seal with wax. It will be an excellent catsup, and will be greatly improved by long keeping.
MUSHROOM CATSUP.