In Poiverade.
The large Muſhrooms well cleanſed, &c. being cut into quarters and ſtrewed with Pepper and Salt, are broil'd on the Grid-iron, and eaten with freſh Butter.
In Powder.
Being freſh gathered, cleans'd, &c. and cut in Pieces, ſtew them in Water and Salt; and being taken forth, dry them with a Cloth: Then putting them into an Earth-Glazed Pot, ſet them into the Oven after the Bread is drawn: Repeat this till they are perfectly dry; and reſerve them in Papers to crumble into what Sauce you pleaſe. For the reſt, ſee Pickle.
4. Muſtard. Procure the beſt and weightieſt Seed: caſt it into Water two or three times, till no more of the Husk ariſe: Then taking out the ſound (which will ſink to the Bottom) rub it very dry in warm courſe Cloths, ſhewing it alſo a little to the Fire in a Diſh or Pan. Then ſtamp it as ſmall as to paſs through a fine Tiffany Sieve: Then ſlice ſome Horſe-Radiſh and lay it to ſoak in ſtrong Vinegar, with a ſmall Lump of hard Sugar (which ſome leave out) to temper the Flower with, being drained from the Radiſh, and ſo pot it all in a Glaz'd Mug, with an Onion, and keep it well ſtop'd with a Cork upon a Bladder, which is the more cleanly: But this Receit is improv'd, if inſtead of Vinegar, Water only, or the Broth of powder'd Beef be made uſe of. And to ſome of this Muſtard adding Verjuice, Sugar, Claret-Wine, and Juice of Limon, you have an excellent Sauce to any ſort of Fleſh or Fiſh.
Note, that a Pint of good Seed is enough to make at one time, and to keep freſh a competent while. What part of it does not paſs the Sarſe, may be beaten again; and you may reſerve the Flower in a well cloſed Glaſs, and make freſh Muſtard when you pleaſe. See Acetaria, p. [38], [67].
Naſturtium. Vide Pickle.
Orange. See Limon in Pickle.
5. Parſnip. Take the large Roots, boil them, and ſtrip the Skin: Then ſlit them long-ways into pretty thin Slices; Flower and fry them in freſh Butter till they look brown. The sauce is other ſweet Butter melted. Some ſtrow Sugar and Cinamon upon them. Thus you may accomodate other Roots.
There is made a Maſh or Pomate of this Root, being boiled very tender with a little freſh Cream; and being heated again, put to it ſome Butter, a little Sugar and Juice of Limon; diſh it upon Sippets; ſometimes a few Corinths are added.