Collyflower.     \
Cucumber.        |
Elder flowers.   | See Pickle. 
Flowers.         |
Gilly-flowers.   /

Herbs. See Pudding and Tart.

Limon. See Pickle.

3.  Mushroom. Chuse the small, firm and white Buttons, growing upon sweet Pasture Grounds, neither under, or about any Trees:  strip off the upper Skin, and pare away all the black spungy Bottom part; then slice them in quarters, and cast them in Water a while to cleanse:  Then Boil them in fresh Water, and a little sweet Butter; (some boil them a quarter of an hour first) and then taking them out, dry them in a Cloth, pressing out the Water, and whilst hot, add the Butter; and then boiling a full Hour (to exhaust the Malignity) shift them in another clean Water, with Butter, as before till they become sufficiently tender.  Then being taken out, pour upon them as much strong Mutton (or other) Broth as will cover them, with six Spoonfuls of White-Wine, twelve Cloves, as many Pepper-Corns, four small young Onions, half an Handful of Persly bound up with two or three Spriggs of Thyme, an Anchovy, Oysters raw, or pickl’d; a little Salt, sweet Butter; and so let them stew. See Acetar. p. 26.

Another.

Prepared, and cleans’d as above, and cast into Fountain-Water, to preserve them from growing black; Boil them in fresh Water and Salt; and whilst on the Fire, cast in the Mushrooms, letting them boil till they become tender:  Then stew them leisurely between two Dishes (the Water being drained from them) in a third Part of White-Wine and Butter, a small Bundle of sweet Herbs at discretion.  To these add Broth as before, with Cloves, Mace, Nutmeg, Anchovies (one is sufficient) Oysters, &c. a small Onion, with the green Stem chopt small; and lastly, some Mutton-Gravy, rubbing the Dish gently with a Clove of Garlick, or some Rocombo Seeds in its stead.  Some beat the Yolk of a fresh Egg with Vinegar, and Butter, and a little Pepper.

In France some (more compendiously being peel’d and prepared) cast them into a Pipkin, where, with the Sweet Herbs, Spices, and an Onion they stew them in their own Juice, without any other Water or Liquor at all; and then taking out the Herbs and Onion, thicken it with a little Butter, and so eat them.

In Poiverade.

The large Mushrooms well cleansed, &c. being cut into quarters and strewed with Pepper and Salt, are broil’d on the Grid-iron, and eaten with fresh Butter.

In Powder.

Being fresh gathered, cleans’d, &c. and cut in Pieces, stew them in Water and Salt; and being taken forth, dry them with a Cloth:  Then putting them into an Earth-Glazed Pot, set them into the Oven after the Bread is drawn:  Repeat this till they are perfectly dry; and reserve them in Papers to crumble into what Sauce you please.  For the rest, see Pickle.