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Potted Mushrooms

Large button mushrooms without any brown color inside them should be used, and about two quarts will be enough. Peel and remove the fur from the larger ones, put them all into a saucepan with one-half dram of powdered mace, two drams of white pepper and eight powdered cloves; place the pan over the fire and shake and toss it until the liquor from the mushrooms has all dried up. Then add two ounces of butter and cook until the mushrooms are well done; drain off the butter and leave until quite cold. Pack the mushrooms closely in an earthenware pot, pour over some warmed butter, cover with white paper, over this pour clarified beef suet to exclude the air, and set away in a cool place until wanted.