TAKE the largest flaps of mushrooms, wipe them dry, but don't peel them, break them to pieces, and salt them very well; let them stand so in an earthen pan for nine days, stirring them once or twice a day, then put them into a jugg close stopped set into water over a fire for three hours; then strain it through a sieve, and to every quart of the juice, put a pint of strong stale mummy beer, not bitter, a quarter of a pound of anchovies, a quarter of an ounce of mace, the same of cloves, half an ounce of pepper, a race of ginger, half a pound of shallots; then boil them all together over a slow fire till half the liquor is wasted, keeping the pot close covered; then strain it through a flannel bag; if the anchovies don't make it salt enough, add a little salt.