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Classic
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page 185
To pickle Mushrooms.
Cut the stems of small buttons at the bottom; wash them in two or three waters
with a piece of flannel. Have in readiness a stew-pan on the fire, with some
spring water that has had a handful of common salt thrown into it; and as soon
as it boils, put in your buttons. When they have boiled about three or four
minutes, take them off the fire, and throw them into a cullender; from thence
spread them as quick as you can upon a linen cloth, and cover them with another.
Have ready several wide-mouthed bottles; and as you put in the mushrooms, now
and then mix a blade or two of mace, and some nutmeg sliced amongst them; then
fill your bottles with distilled vinegar. If you pour over them some melted
mutton-fat, that has been well strained, it will keep them better than oil
itself would.
To pickle Barberries.
Take white wine vinegar and water, of each an equal quantity; to every quart of
this liquor, put in half a pound of common sugar, then pick the worst of your
barberries and put into this liquor, and the best into glasses; boil your pickle
with the worst of your barberries, and skim it very clean. Boil it till it looks
of a fine colour, and let it stand
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