Mushroom Liquor and Powder

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
7.0 ounces (powder)
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for liquor
Instructions (6)
  1. Wash the mushrooms, and rub them with a piece of flannel, taking out the gills, but do not peel them.
  2. Put to them half an ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of mace, a handful of salt, eight onions, a bit of butter, and half a pint of vinegar.
  3. Stew all these as quick as possible; keep stirring till the liquor is quite out of the mushrooms.
  4. Then drain them, and bottle the liquor and spice when cold.
  5. Dry the mushrooms in an oven, first on a flat or broad pan, then on sieves, until they can be beaten into powder.
  6. Stop the powder close in wide-mouthed bottles.
Original Text
Mushroom Liquor and Powder. Take about a peck of mushrooms, wash them, and rub them with a piece of flannel, taking out the gills, but do not peel them. Put to them half an ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of mace, a handful of salt, eight onions, a bit of butter, and half a pint of vinegar; stew all these as quick as possible; keep stirring till the liquor is quite out of the mushrooms; then drain them, and bottle the liquor and spice when cold. Dry the mushrooms in an oven, first on a flat or broad pan, then on sieves, until they can be beaten into powder. This quantity will make about seven ounces. Stop the powder close in wide-mouthed bottles.
Notes
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