Mushrooms Pickled Brown
Ingredients
- 1 quart of large mushrooms
- allegar or ale vinegar
- 1/4 ounce of cloves
- 1/4 ounce of allspice
- 1/4 ounce of whole pepper
- 1 tea-spoonful of salt
Instructions
Take mushrooms and (having trimmed off the stalks) rub them with a flannel cloth dipped in salt. Then lay them in a pan of allegar or ale vinegar, for a quarter of an hour, and wash them about in it. Then pat them into a sauce-pan with a quart of allegar, the cloves, allspice, whole pepper, and salt. Set the pan over coals, and let the mushrooms stew slowly for ten minutes, keeping the pan well covered. Then take them off, let them get cold by degrees, and put them into small bottles with the allegar strained from the spice and poured upon them.
It will be prudent to boil an onion with the mushrooms, and if it turns black or blueish, you may infer that there is a poisonous one among them; and they should therefore be thrown away. Stir them for the same reason, with a silver spoon.
Print recipe/article only
Save to del.icio.usSource
Directions for Cookery, in its Various Branches (1840).
Post a Comment