e Chess-nuts,
and some Pistachios, if you will. Put to your Broom-buds (before you put
them in to the rest) some elder Vinegar, enough to soak them, and even to
cover them. If you find this make your composition of the whole too sharp,
you may next time take less. When you put the Beef to stew with the wine
(or a while after) you may put to it a pretty quantity (as much as you can
take in both hands at once) of shreded Cabbage, if it be the season; or of
Turneps, if you like either of these. Carrots make it somewhat flat. If the
wine be not quick enough, you may put a little elder Vinegar to it. If you
like Garlike, you may put in a little, or rub the dish with it.

PICKLED CHAMPIGNONS

Champignons are best, that grow upon gravelly dry rising Grounds. Gather
them of the last nights growth; and to preserve them white, it is well to
cast them into a pitcher of fair-water, as you gather them: But that is not
absolutely necessary, if you will go about dressing them as soon as you
come home. Cut the great ones into halves or quarters, seeing carefully
there be no worms in them; and peel off their upper skin on the tops: the
little ones, peel whole. As you peel them, throw them into a bason of
fair-water, which preserves them white. Then put them into a pipkin or
possnet of Copper (no Iron) and put a very little water to them, and a
large proportion of Salt. If you have a pottle of Mushrooms, you may put to
them ten or twelve spoonfuls of water, and two or three of Salt. Boil them
with pretty quick-fire, and scum them well all the while, taking away a
great deal of foulness, that will rise. They will shrink into a very little
room. When they are sufficiently parboiled to be tender, and well cleansed
of their scum, (which will be in about a quarter of an hour,) take them
out, and put them into a Colander, that all the moisture may drain from
them. In the mean time make your pickle thus: Take a quart of pure sharp
white Wine Vinegar (elder-Vinegar is best) put two or three spoonfuls of
whole Pepper to it, twenty or thirty Cloves, one Nutmeg quartered, two or
three flakes of Mace, three Bay-leaves; (some like Limon-Thyme and
Rose-mary; but then it must be a very little of each) boil all these
together, till the Vinegar be well impregnated with the Ingredients, which
will be in about half an hour. Then take it from the fire, and let it cool.
When the pickle is quite cold, and the Mushrooms also quite cold, and
drained from all