oz. of pounded mace, 2 teaspoonfuls of white pepper.
_Mode_.--Peel the mushrooms, wipe them perfectly free from grit and
dirt, remove the black fur, and reject all those that are at all
worm-eaten; put them into a stewpan with the above ingredients, but
without water; shake them over a clear fire, till all the liquor is
dried up, and be careful not to let them burn; arrange them on tins, and
dry them in a slow oven; pound them to a fine powder, which put into
small _dry_ bottles; cork well, seal the corks, and keep it in a dry
place. In using this powder, add it to the gravy just before serving,
when it will merely require one boil-up. The flavour imparted by this
means to the gravy, ought to be exceedingly good.
_Seasonable_.--This should be made in September, or at the beginning of
October.
_Note_.--If the bottles in which it is stored away are not perfectly
dry, as, also the mushroom powder, it will keep good but a very short
time.
PICKLED MUSHROOMS.