meet with good Fish, and other Meats, in Britain, as well as in several other parts of Europe, that are spoiled in the dressing; but it must be consider'd, that there is no Salt in this, so that whenever it is used, Salt, Anchovies, or other such like relishing things, may be used with it, if they are agreeable to the Palate, and so likewise with the Mushroom Gravey in the following Receipt. Of Mushroom Gravey. When you clean your Mushrooms, save the Parings, and wash them well from the Dirt, and then put to them the Gills that have been scraped from the large Buttons, and with a very little Water put them in a Saucepan, and stir them frequently till you have got all the juice from them; then strain the Liquor from them, and set it by to cool, or else till you have stew'd the Mushrooms that they were taken from, and then add the Liquor of the stew'd Mushrooms to the aforesaid Liquor, and boil them both together, with about 80 Cloves, about a Drachm of Mace, and two Drachms of whole Pepper to each Quart of Liquor, which will be lit to take off the Fire when it has lost about a third part by boiling; then pass it thro' a dry Sieve, into a dry earthen Pan, and let it stand till it be quite cold before you bottle it, observing then that the Bottles be very dry, for if they happen to be wet, it will soon turn mouldy. When the Bottles are fill'd, cork them well with sound new Corks, and tye a piece of Bladder, that has been softened in warm Water, over every Cork as tight as possible, and set the Bottles in a dry Place; with this management it will keep a long time.