Pickled Mushrooms, No. 2
222. Select the button mushrooms, that is, those which are not fully blown. Cut off the ends of the stems, scrape them, peel the tops, and wipe them on a clean cloth.
Put them into a stew-pan, with just enough water to prevent them from sticking to the bottom of the pan. Shake them occasionally, to prevent them from burning.
As soon as they are tender, pour over them some boiling vinegar, seasoned with mace, cloves, whole grains of pepper, and salt.
When cool, bottle them, and seal the corks.