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.