Take half a bottle of white wine, half a glass of the best vinegar, the juice of two lemons, three ounces of salt, half an ounce of whole pepper, a- little nutmeg and mace, four cloves, four bay-leaves, thyme, parsley, one small clove of garlic, ten shallots, pounded, and an ounce of dry mushrooms; put all these ingredients into an earthen pan, over a brisk fire; when near boiling, lessen the fire, and let it stand on hot ashes for six or seven hours; then strain it through a coarse sieve, and afterwards filter it. Keep it in closely corked bottles: a small quantity is sufficient to flavour a dish.