Pickled Mushrooms, No. 1
221. Choose button mushrooms; wipe them well with a clean cloth. Sprinkle a little salt over them, and put them in a stew-pan, with some pieces of mace and whole pepper corns. Simmer them slowly till all the juice is out of them. Shake them frequently. Let them simmer very gradually till all the liquor is dried up, but be careful not to let the mushrooms get dry. When the juice has all evaporated, pour over them as much cold vinegar as will cover them, let them get hot, and put them in jars. When cold, cover them closely.