RECIPES FOR COOKING MUSHROOMS. 



BEEFSTEAK SMOTHERED WITH MUSHROOMS. 



Wash a dozen good sized mushrooms, either Lactarii or Agarici, 

 also wash and remove the pores from half a dozen good sized " beef- 

 steak " mushrooms, cutting them into slices. Put all these into a 

 baking pan, sprinkle over a h.\lf teaspoonful of salt, add a tablespoon- 

 ful of butter, and bake in a moderate oven three-quarters of an hour. 

 Broil the steak until it is nearly done ; then put it into the pan with 

 the mushrooms, allowing some of the mushrooms to remain under 

 the steak, and cover with the remaining portion ; return it to the 

 oven for ten minutes ; dish and serve at once. 



BOLETI. 



These are more palatable baked or fried. Wash the caps and 

 remove the pores. Dip the caps in beaten egg, then in bread 

 crumbs, and fry them in smoking hot fat ; oil is preferable to butter ; 

 even suet would make a drier fry than butter or lard. Serve at 

 once as you would egg plant. 



Baked Wash and remove the pores ; put the mushrooms into a 

 baking pan ; baste them with melted butter, dust with salt and pep- 

 per, and bake in a moderately hot oven three-quarters of an hour ; 

 dish in a vegetable dish. Put into the pan in which they were baked, 

 a tablespoonful of butter. Mix carefully with a tablespoonful of flour 

 and add a half pint of stock, a half teaspoonful of kitchen bouquet or 

 browning, the same of salt, and a dash of pepper ; pour this over the 

 mushrooms, and serve. 



In Fritter Batter. Beat the yolk of one egg slightly, and add a half 

 cup of milk ; stir into this two-thirds of a cup of flour ; stir in the 

 well beaten white of the egg and a teaspoonful of olive oil. Wash 

 and remove the pores from the boleti. Have ready a good sized shal- 

 low pan, the bottom covered with smoking hot oil ; dip the mush- 

 rooms, one at a time, into this batter, drain for a moment, and drop 

 them into the hot fat. When brown on one side, turn and brown on 

 the other. Drain on soft paper and serve at once. 



Boleti in Brown Sauce. Wash and dry the boleti ; remove the 

 pores ; cut them into small pieces. To each pound allow a table- 

 spoonful of butter. Put the butter into a saucepan with the mush- 

 rooms ; add a half teaspoonful of salt ; cover the pan, and stew 

 slowly for twenty minutes ; then dust over a tablespoonful of flour ; 

 add a half cup of good beef stock ; cook slowly for ten minutes 

 longer, and serve. 



