To pickle Mushrooms for the Sea

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Wash them clean with a Piece of Flannel in Salt and Water, put them into a Sauce-pan, and throw a little Salt over them. Let them boil up three times in their own Liquor, then throw them into a Sieve to drain, and spread them on a clean Cloth; let them lye till cold, then put them in wide Mouth’d Bottles, put in with them a good deal of whole Mace, a little Nutmeg sliced, and a few Cloves. Boil the Sugar-Vinegar of your own making, with a good deal of whole Pepper, some Races of Ginger, and two or three Bay-leaves; let it boil a few Minutes, then strain it, and when it is cold pour it on, and fill the Bottle with Mutton Fat fry’d; cork them, and tye a Bladder, and then a Leather over them, and keep it down close, and in as cool a Place as possible. As to all other Pickles, you have them in the Chapter of Pickles.