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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 44
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To keep Mushrooms. Rub y.r Mushrooms & throw them into Milk, Water & Salt; change it when they have lain a little while; wash them clean & put them into a Saucepan with a little Water, Salt & whole Pepper, & one or two onions; let them boil a little very quick, then put them in a Cullender to drain, then spread them on a Cloth & cover them till they are dry, having before prepared a Brine that will bear an Egg with an onion & some whole Pepper boil'd in it; when it is quite cold put the Mushrooms into a wide mouth'd Bottle, as many as will go in, then fill the Bottle up with the Brine, cork it close & put it in a Cellar with the Cork
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To keep Mushrooms. Rub y.r Mushrooms & throw them into Milk, Water & Salt; change it when they have lain a little while; wash them clean & put them into a Saucepan with a little Water, Salt & whole Pepper, & one or two onions; let them boil a little very quick, then put them in a Cullender to drain, then spread them on a Cloth & cover them till they are dry, having before prepared a Brine that will bear an Egg with an onion & some whole Pepper boil'd in it; when it is quite cold put the Mushrooms into a wide mouth'd Bottle, as many as will go in, then fill the Bottle up with the Brine, cork it close & put it in a Cellar with the Cork
Szathmary Culinary Manuscripts and Cookbooks
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