In November and December, slice horse-radish the thickness of a shilling, and dry it, very gradually, in a Dutch oven; pound and bottle it.
This gives a relish to pea soup. Pound 1 drachm celery seed, ¼ drachm cayenne pepper, ½ oz. dried mint, ½ oz. of sage; when well mixed, rub through a fine sieve, and bottle it.
Wash ½ a peck of large mushrooms, quite fresh, and wipe them with a piece of flannel; scrape out the black clean, and put them into a saucepan without water, with 2 large onions, 4 cloves, ¼ oz. mace, and 2 tea-spoonsful of white pepper, all in powder; simmer and shake them till all the liquor be dried up, but do not let them burn; lay them on tins or sieves, in a slow oven, till dry enough to beat to a powder, then put it in small bottles, and keep them in a dry place. Cayenne, if you choose; a tea-spoonful sufficient for a tureen of soup. To flavour gravy for game, and for many made dishes. Mushrooms to Dry.—Wipe them clean, and take off the brown and skin; dry them on paper, in a cool oven, and keep them in paper bags. They will swell, when simmered in gravy, to their own size.
Pound the anchovies, rub them through a hair sieve, then work them into thin cakes with flour, and a little flour of mustard. Toast the cakes very dry, rub them to a powder, and bottle it. For sauces, or to sprinkle over toasts, or sandwiches.
