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Brown Mushrooms

(Pickles.) - (The Lady's Own Cookery Book)







Wipe them very clean, put them into a stewpan with mace, cloves, pepper,

and salt, and to every quart of mushrooms put about two large spoonfuls

of mushroom ketchup; stew them gently over a slow fire for about half an

hour, then let them cool. Put them into bottles. To each quart of

mushrooms put a quarter of a pint of white wine vinegar boiled and

cooled; stop the bottles close with rosin.











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