To prepare a pickle for them: Take one-half gallon vinegar (if strong dilute with water), two ounces mace, one-fourth ounce cloves, one-half pound salt (Worcester), one teaspoonful red pepper, one nutmeg cut in slices.
Put in a jar covered with a wet cloth and keep the cloth wet. Place over a very slow fire, cook as long as the acid is prominent and no longer.
Take small wide-mouthed bottles, fill with the mushrooms, pour on the pickle until the bottle is filled. Tie down tight. (To slice a nutmeg, boil it in vinegar—slice while hot. Makes of salt vary in strength; the “Worcester” is a strong salt.)
N.B.—When H. fascicularis is used, wipe the tops with a wet cloth.
McIlvaine.
TO PICKLE MUSHROOMS. (English style.)
Take buttons and remove butts only. Put into jars and cover with cold, spiced pickling vinegar. Add a few peppercorns and mustard seeds and seal hermetically.
Hay.
MUSHROOM CATCHUP.
Take the opened toadstools, clean carefully, bruise them. Put a layer on the bottom of an earthen pan, strew salt over them (two tablespoonfuls to one-fourth peck), another layer, more salt and so on. One-half ounce cloves, one-half ounce mace, one-half ounce allspice, one-half ounce whole pepper. Let stand six days. Stir every day. Then put in gentle oven, cover pan with wet cloth, keep wet, and heat for four hours. Strain through a fine cloth or sieve. To every gallon of liquor add one quart red wine. Salt to taste. Add a race or two of ginger cut small. Strain; let catchup get cold. Pour it from the settlings. Bottle. Cork tight.