Take the large Flaps of Mushrooms, pick nothing but the Straws and Dirt from it, then lay them in a broad earthern Pan, strow a good deal of Salt over them, let them lie till next Morning; then with your Hand brake them, put them into a Stew-pan, and let them boil a Minute or two, then strain them thro’ a coarse Cloth; and wring it hard. To take out all the Juice, let it stand to settle, then pour it off clear, and run it thro’ a thick Flannel Bag, (some filter it thro’ brown Paper, but that is a very tedious Way) then boil it, to a Quart of the Liquor put a quarter of an Ounce of whole Ginger, and half a quarter of an Ounce of whole Pepper, boil it briskly a quarter of an Hour, then strain it, and when it is cold, put it into Pint Bottles; in each Bottle put four or five Blades of Mace, and six Cloves, cork it tight, and it will keep two Years. This gives the best Flavour of the Mushrooms to any Sauce.

Recipe courtesy of The Art of Cookery Made Plain and Easy, by Hannah Glasse, 1747.