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Boiled Truffles

Peel and wash a dozen or more of large truffles, place them in a saucepan just large enough to hold them, add three or four cloves, a small piece of beaten mace, salt to suit the taste, and pour over sufficient white wine and water, in equal quantities, to cover. Set the saucepan over the fire, cover it over and cook gently for one hour. Take out the truffles when done, drain them, place them on a napkin spread on a dish, and serve.