Fresh mushrooms. Onion. Salt. Mace. White peppercorns. Bay leaves. Allspice. Paprika.

Wipe firm, fresh mushrooms and break them into quarters. Put a layer of them in the bottom of an earthenware dish and sprinkle with salt, then add more mushrooms and more salt until all are used.

Cover and set in a cool place for three days, stirring with a wooden spoon three times each day. At the end of this time, mash to a pulp and strain through cheesecloth, squeezing out all the juice.

Cook for ten minutes then measure. To each two cupfuls of the liquor allow a generous teaspoonful each of white peppercorns, allspice, a blade of mace, three thin slices of onion, a dash of paprika and two bay leaves. Cook until thick, strain, cool and divide into sterilized bottles.

Seal tightly.