Gather (or buy if you do not have access to good quality fresh mushrooms) and put alternate layers of salt and mushrooms in a jar (allowing two tablespoons of sea salt to each quart of mushrooms) and allow to stand for 24 hours, leave to stand for 2 more days stirring daily, strain and measure the liquid, place into a deep saucepan, to each quart of liquor add: 1 ounce allspice, 1 ounce ginger root, 2 teaspoons cayenne pepper, 1 teaspoon mace, 1 teaspoon cloves

OR alternatively, measure and allow a tablespoon of whole black peppercorns, 1 ounce of allspice, two blades of mace, a bay leaf, a small piece of a garlic clove, a small piece of ginger root the same size as the garlic, plus a pinch of cayenne

Place onto a medium heat, bring up to the boil, then boil until reduced by half, leave to cool strain, bottle and seal adding a teaspoonful of brandy to each bottle to preserve

This is a useful addition to some soups