hem in a slow oven to bake; tie the pot up
close and they will keep a year in the pickle.

216. _To make artificial_ Sturgeon _another Way_.

Take out the bones of a turbot or britt, lay it in salt twenty four
hours, boil it with good store of salt; make your pickle of white wine
vinegar and three quarts of water, boil them, and put in a little
vinegar in the boiling; don't boil it over much, if you do it will make
it soft; when 'tis enough take it out till it be cold, put the same
pickle to it, and keep it for use.

217. _To stew_ MUSHROOMS.

Take mushrooms, and clean them, the buttons you may wash, but the flaps
you must pill both inside and out; when you have cleaned them, pick out
the little ones for pickling, and cut the rest in pieces for stewing;
wash them and put them into a little water, give them a boil and it
will take off the faintness, so drain from them all the water, then put
them into a pan with a lump of butter, a little shred mace, pepper and
salt to your taste (putting them to a little water) hang them over a
slow fire for half an hour, when they are enough thicken them with a
little flour; serve them up with sippets.

218. _To make_ ALMOND PUFFS.

Take a pound of almonds blanch'd, and beat them with orange-flower
water, then take a pound of sugar, and boil them almost to a candy
height, put in your almonds and stir them on the fire, keep them
stirring till they be stiff, then take them off the fire and stir them
till they be cold; beat them a quarter of an hour in a mortar, putting
to them a pound of sugar sifted, and a little lemon-peel grated, make
it into a paste with the whites of three eggs, and beat it into a froth
more or less as you think proper; bake them in an oven almost cold, and
keep them for use.

219. _To pot_ MUSHROOMS.

Take the largest mushrooms, scrape and clean them, put them into your
pan with a lump of butter, and a little salt, let then stew over a slow
fire whilst they are enough, put to them a little mace and whole
pepper, then dry them with a cloth, and put them down into a pot as
close as you can, and as you lie them down strinkle in a little salt
and mace, when they are cold cover them over with butter; when you use
them toss them up with gravy, a few bread-crumbs and butter; do not
make your pot over large, but rather put them into two pots; they will
keep the better if you take the gravy from them when they are stewed.

They are good for fish-sauce, or