90 BRITISH EDIBLE FUNGI. 



and I can positively state myself, having partaken of 

 it, that it is most excellent." Mr Edwin Lees, who 

 was really an epicure, gives it a very good character. 



"The rich gravy it produces is its chief characteristic, 

 and hence it commends itself to make a rich gravy 

 sauce, or as an ingredient in soups. It requires 

 delicate cooking, for though fleshy it becomes tough if 

 kept on the fire till all the juice is exuded. Baking 

 is perhaps the best process for it to pass through. It 

 should be dressed when fresh and pulpy." Served at 

 the annual Woolhope dinners, it has always given 

 satisfaction. The pie-dish method of cooking is said 

 to suit it best, as it is firm and crisp in substance. Only 

 sound specimens should be used. These should be 

 reduced by cutting to a uniform bulk. Place the 

 pieces in a pie-dish, with a little pepper and salt, and 

 a small piece of butter on every slice. Cover the dish, 

 or tie it over with paper, and bake gently for three 

 quarters of an hour. Serve in the same hot dish, and 

 do not uncover till it is placed on the table. 



This Lactariiis may also be cut in slices and fried 

 with butter, or bacon, or gravy, and served hot with 

 sippets of toast. 



Some enthusiasts strongly recommend Deliciosiis 

 pie, w^hich is made in the following manner. Pepper 

 and salt the slices of fungus, and place them in layers, 

 with thin slices of fresh bacon, until a small pie-dish 

 is full ; cover with a crust of pastry or mashed 

 potatoes, and bake gently for three quarters of an 



