The accomplisht cook: or, The art & mystery of cookery

salt, vinegar, sweet herbs, large mace, cloves, bay-leaves, and two or three cloves of garlick, then take them up, dry them, dip them in batter and fry them in clarifi'd butter till they be brown, make sauce for them with claret-wine, the juice of two or three oranges, salt, butter, the juyce of horse-raddish roots beaten and strained, slic't nutmeg, and pepper; put these into a frying pan with the yolks of two or 3 eggs dissolved with some mutton gravy, beat and shake them well together in the pan that they curdle not; then dish the mushrooms on a dish, being first rubbed with a clove of garlick, and garnish it with oranges, and lemons. _To dress Mushrooms in the Italian Fashion._ Take mushrooms, peel & wash them, and boil them in a skillet with water and salt, but first let the liquor boil with sweet herbs, parsley, and a crust of bread, being boil'd, drain them from the water, and fry them in sweet sallet oyl; being fried serve them in a dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in clarified butter. _To stew Mushrooms._ Peel them, and put them in a clean dish, strow salt on them, and put an onion to them, some sweet herbs, large mace, pepper, butter, salt, and two or three cloves, being tender stewed on a soft fire, put to them some grated bread, and a little white wine, stew them a little more and dish them (but first rub the dish with a clove of garlick) sippet them, lay slic't orange on them, and run them over with beaten butter. _To stew Mushrooms otherways._ Take them fresh gathered, and cut off the end of the stalk, and as you peel them put them in a dish with white wine; after they have laid half an hour, drain them from the wine, and put them between 2 silver dishes, and set them on a soft fire without any liquor, & when they have stewed a while pour away the liquor that comes from them; then put your mushrooms