The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

Cut off the stalks of the small hard mushrooms, called buttons, and wash and rub them dry in a clean flannel. Boil some water and salt, and while boiling put in the mushrooms. Let them just boil, and strain them through a cloth. Make a pickle of white wine vinegar, mace, and ginger, and put to them; then put them into pots, with a little oil over them, and stop them close.

Mushrooms. No. 4.

Put young mushrooms into milk and water; take them out, dry them well, and put them into a brine made of salt and spring water. Boil the brine, and put in the mushrooms; boil them up for five minutes; drain them quick, covering them up between two cloths and drying them well. Boil a pickle of double-distilled vinegar and mace; when it is cold, put in the buttons, and pour oil on the top. It is advisable to put them into small glass jars, as they do not keep after being opened. It is an excellent way to boil them in milk.

Mushrooms. No. 5.

Put your mushrooms into water; rub them very clean with a piece of flannel; put them into milk and water, and boil them till they are rather tender. Then pour them into an earthen colander, and pump cold water on them till they are quite cold. Have ready some salt and water; put them into it; let them lie twenty-four hours; then dry them in a cloth. Then put them into a pickle made of the best white wine vinegar, mace, pepper, and nutmeg. If you choose to boil your pickle, it must be quite cold before you put in the mushrooms.

Mushrooms. No. 6.

Peel your mushrooms, and throw them into clean water; wash them in two or three waters, and boil them in a little water, with a bundle of sweet-herbs, a good quantity of salt, a little rosemary, and spice of all sorts. When well boiled, let them remain in the liquor for twenty-four hours; pour the liquor into a hot cloth, smothering them for a night and a day; then put in your pickle, which make of elder and white wine vinegar, with all kinds of spice, horseradish, ginger, and lemon-juice. Put them into pots, cover with oiled paper, and keep them close for use.

Mushrooms. No. 7.

Clean them very well, and take out the gills; boil them tender with a little salt, and dry them with a cloth. Make a strong brine; when it is cold, put in the mushrooms, and in about ten days or a fortnight change the brine, and put them into small bottles, pouring oil on the top.