TAKE half a peck of fine large thick mushroom-flesh, wash them clean from grit, and dry with a flannel rag, scrape out the inside, cut out all the worms, put them into a kettle over the fire without any water, two large onions stuck with cloves, a large handful of salt, a quarter of an ounce of mace, two tea-spoonfuls of beaten pepper, let them simmer till all the liquor is boiled away, take great care they don't burn; then lay them on sieves to dry in the sun, or on tin plates, and set them in a slack oven all night to dry, till they are well beat to powder. Press the powder down hard in a pot, and keep it for use. You may put what quantity you please for the sauce.