54 BRITISH EDIBLE FUNGI. 



each one as you do so into a basin of fresh water, 

 sh'ghtly acidulated with the juice of a lemon or a 

 little good vinegar. When all are prepared remove 

 them from the water, and put them into a stewpan 

 with a very small piece of fresh butter, sprinkle with 

 white pepper and salt, and add a little lemon juice. 

 Cover up closely, and stew for half-an-hour. Then 

 add a spoonful of flour with sufficient cream, or 

 cream and milk, until the same has the thickness of 

 cream. Season to taste, and stew again gently until 

 all are perfectly tender. Remove all the butter from 

 the surface and serve in a hot dish, garnished with 

 slices of lemon. A little mace, nutmeg, or catsup, 

 may be added, if preferred, but some think that the 

 spice spoils the flavour. 



Parasol Sauce. — Chop up about half a pint of 

 these agarics, pepper and salt, and add an ounce of 

 butter rolled in flour. Put in a stewpan over a slow 

 fire for a few minutes ; add half a pint of milk, or 

 better still, cream, and boil gently, stirring all the 

 time until it is sufficiently thick and smooth. Pour 

 round boiled fowls or rabbits, or any light fricassee. 



Beef or veal stock may be used when a brown 

 sauce is required ; and some think a little mace or 

 nutmeg, or a few drops of Indian Soy, or a little 

 Harvey sauce, a good addition. The brown sauce is 

 excellent for steaks, cutlets, game, or any kind of 

 ragout. 



Scalloped Parasol Mushroom. — Mince young 



