ST George's mushroom. 65 



{Tricholoma personatd) and St George's mushroom 

 {T7'icholoma gambosd). They may all be grilled or 

 fried in the same manner as the common mushroom, 

 but we do not think them so well suited for stewing. 

 Perhaps the most successful plan is to place a lump 

 of butter in the frying-pan with a sufficiency of gravy 

 or milk, and a little curry powder, fry for seven or 

 eight minutes, then throw in the sliced agarics, fry 

 gently for ten minutes, and serve up quickly with 

 sippets of toast. 



It is also a good method to remove the stems and 

 divide the caps down the centre. Place the pieces in 

 a pie dish with a little pepper and salt, and a small 

 piece of butter on each half. Either tie a paper 

 close over the dish, or cover it closely by other means, 

 and bake gently for about half an hour. Serve in 

 the same dish, which should not be uncovered until 

 placed on the table. 



A simpler method is to cut off the stems close, 

 sprinkle pepper and salt over them, and place them 

 in a frying-pan, gills upwards, in the fat after the 

 bacon has been fried, or in default of bacon to place 

 a piece of butter on each cap. Then fry them until 

 thoroughly done, when they will be soft all over, and 

 appetising in odour and taste. They may be served 

 with bacon, or on toast. 



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