No. 3941 — Salted Porcini Mushrooms, Another Method
English historical translation of Molokhovets recipe No. 3941 from the 1901 Russian cookbook, retaining original methods and measures.
Put fresh autumn porcini in a pot, salt, leave for a day and stir frequently.
Next day strain the released juice into a saucepan, warm until barely lukewarm and pour back onto the mushrooms.
On the following day repeat with somewhat hotter juice, and on the third day heat the drained liquid until quite hot and pour it back over the mushrooms.
Leave three further days, then boil the mushrooms in their juice.
Once cool, pack into a jar, pot or oak pail with caps up and cover with the same brine, topped with barely warm melted fat and tied with animal bladder.
For winter use, soak in cold water for several hours, then gently heat in repeated changes of water until the salt is removed.