32 | Pickled Mushrooms
Select the mushrooms in the round-button condition and before expansion; immerse them in cold water for a few moments, then drain them; cut off the stalks, and gently rub off the outer skin with a moist flannel dipped in salt; boil the vinegar, adding to each quart two ounces of salt, half a nutmeg grated, a dram of mace, and an ounce of white pepper-corns; put the mushrooms into the vinegar for ten minutes over the fire; then pour the whole into small jars, taking care that the spices are equally divided; let them stand a day, then cover them.