little White-wine, and some of the Mushroom-Gravey, to be well mix'd
together.

Some of my Acquaintance, who have try'd these Directions, approve of them;
and, for my own part, I think them as agreeable as any that I have eaten:
but as the Taste is not alike in every one, I shall add an Observation or
two more of Monsieur _Garneau's_, concerning the Mushroom, which I think
not unworthy our notice. The Mushroom, says that Gentleman, is not only a
good Groundwork for all high Sauces, but itself a good Meat to be dress'd
after any manner, either to compose a white or brown Fricassee, or fry'd or
broil'd, or baked in Pyes with common Seasoning, and stands in the room of
Flesh better than any thing that has yet been found out.

This Month is likewise a good time, if it is not over-wet, to gather
Mushroooms for drying; but they should chiefly be such as are newly open'd
in their Caps, before the Gills turn black. For this end, take off the
Gills very clean, and wipe the Caps with wet Flannel, and as soon as they
are a little dry, run a String through them, and hang them at some distance
from the Fire, turning them now and then till they are dry enough to be
reduced to Powder. When they are thus dry'd, keep them in dry Bottles with
wide Necks, close stopp'd, till you have occasion to use them in Sauces.
Keep this in a dry place. Some dry them in Ovens after the Bread is drawn,
but an Oven in its full heat will be too strong for them.



To pickle Mushrooms White.

Take a Quart of small Buttons of Mushrooms, cut off their Roots, and wash
them well with a Flannel dipt in Water, and then fling them into clean