Brown Mushrooms.
Wipe them very clean, put them into a stewpan with mace, cloves, pepper, and salt, and to every quart of mushrooms put about two large spoonfuls of mushroom ketchup; stew them gently over a slow fire for about half an hour, then let them cool. Put them into bottles. To each quart of mushrooms put a quarter of a pint of white wine vinegar boiled and cooled; stop the bottles close with rosin.