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Updated: July 28, 2025
In the next place, get ready some fresh Water in a well-tinn'd Vessel, or glaz'd Vessel, to which put your Mushrooms, and let them boil a little to soften; which being done, take out your Mushrooms, and presently put them into cold Water, and let them remain there till they are quite cold; after this, free them from the Water, and dry them well in a linnen Cloth, then put them either into a wide-neck'd Bottle, or glaz'd Earthen-Vessel, disposing here and there among them three or four Bay-leaves to a Quart, two Nutmegs cut in quarters, about a quarter of an Ounce of Mace, and boil as much White-Wine and Vinegar, in equal quantities, as will serve to cover the Mushrooms.
Take an Ounce of Nutmeg sliced: one Ounce of Ginger sliced: one Ounce of Cinnamon cut in pieces, and boil them a pretty while in a quart of White-wine or Sack: when this is very cold, strain it, and put the spices in a Canvas-bag to hang in your Meath, and pour in the Wine it was boiled in. This Meath will be drinkable, when it is a fortnight or three weeks old.
Now, if he only followed the wise example set by those ships of the desert, the camels; and while in port, drank for the thirst past, the thirst present, and the thirst to come so that he might cross the ocean sober; Mad Jack would get along pretty well. Still better, if he would but eschew brandy altogether; and only drink of the limpid white-wine of the rills and the brooks.
When you have done so, take White-wine a Pint, or Sack and White-wine together, of each half a Pint; sweeten it, as you love it, with Sugar; pour in all the Cream, but leave your Barley behind in the Skillet. This will make an Excellent Posset; nothing else but a tender Curd to the bottom; let it stand on the Coals half a quarter of an hour.
Then put your Gelly into a good big skillet, and put to it a quart of the palest white-wine that you can procure, or a quart of Rhenish-wine, and one pound of double refined Sugar, and half an Ounce of Cinnamon broken into small pieces, with three or four flakes of Mace. Then set it upon the fire, and boil it a good pace.
Boil it an hour, and put into it a bundle of herbs, what sort you like best; and a little bag of Spice, Nutmegs, Ginger, Cloves, Mace and Cinamon; and skim it well all the while it boileth: when it hath boiled an hour, take it off, and put it into earthen Pans, and so let it stand till next day. Then pour off all the clear into a good vessel, that hath had Sack in it, or White-wine.
When it is ready to be dished up take the yolks of six Eggs, beat them very well with two or three spoonfuls of White-wine.
Take the marrow out of three or four bones as whole as you can: let your marrow lie a little in water, to take out the blood and splinters; then dry it, and dip it in yolk of eggs; season it with a little salt, nutmeg grated, and grated bread; lay it on and between your forc'd-meat balls, and over that sliced citron, candied orange and lemon, eryngo-roots, preserved barberries; then lay on sliced lemon, and thin slices of butter over all; then lid your pye, and bake it; and when 'tis drawn, have in readiness a caudle made of white-wine and sugar, and thicken'd with butter and eggs, and pour it hot into your pye.
His store of remedies was completed by a tun of the best white-wine vinegar, and a dozen jars of salad-oil. Regulating his supplies by the provisions he had laid in, he purchased a sufficient stock of coals and fagots to last him during the whole period of his confinement; and he added a small barrel of gunpowder, and a like quantity of sulphur for fumigation.
The Mushrooms being thus prepared, put to them a Seasoning of Pepper, Salt, Mace, and such other Ingredients as will not rob the Mushrooms too much of their own natural Flavour, and stir them frequently till they are enough; then put a little White-wine and Butter to them, and they will make an excellent good Dish: or else they may be made brown with some burned Butter, or be made into a Ragout.
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