Mushroom Pickle

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the pickle

a quart of large mushroom buttons ↝ Mushrooms, white button [Vegetables and Vegetable Products]
three anchovies and chop them small
a few blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
three cloves of shalots
as much allegar as will half cover them

Instructions (8)

Wash the mushroom buttons in allegar with a flannel.
Chop the anchovies small.
Put the mushrooms, anchovies, mace, pepper, ginger, salt, and shalots into a saucepan.
Add enough allegar to half cover the ingredients.
Set the saucepan on the fire and let them stew until they shrink considerably.
When the mixture is cold, put it into small bottles.
Pour the remaining allegar over the mixture in the bottles.
Cork and tie the bottles up tightly.

Original Text

TAKE a quart of large mushroom buttons, wash them in allegar with a flannel, take three anchovies and chop them small, a few blades of mace, a little pepper and ginger, a spoonful of salt, and three cloves of shalots, put them into a saucepan, with as much allegar as will half cover them, set them on the fire, and let them stew till they shrink pretty much; when cold put them in small bottles, with the allegar poured upon them, cork and tie them up close.—N. B. This pickle will make a great addition in brown sauce.

Notes

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