I I 2 BRITISH EDIBLE FUNGI. 



In whatever way it is prepared for the table it is 

 preferable to discard the stems, and cut away the 

 porous portion which occupies the under surface of 

 the cap. This reduces the bulk to carry home, and, 

 when found, it is usually in company, and there is no 

 need to fear a short supply at the proper season. 

 Some persons take objection to this fungus as food, 

 on the ground that it is rather mucilaginous. We 

 venture to think that it is not sufficiently so to 

 depreciate it in general estimation, provided the 

 porous portion is excluded. Sliced and dried it may 

 be preserved through the winter to form an ingredient 

 in soups and stews. 



Dried boleti are made into soup in some parts of 

 Europe. The dried ''ceps" are soaked in warm 

 water until they become softened ; they are then 

 stewed with the usual condiments, and thickened 

 with toasted bread. It is quite permissible to add 

 gravy, or any other seasonable adjunct. 



The simplest method consists in removing the stem 

 and pores, and cutting up the fleshy cap into small 

 pieces, which are laid in a dish with butter, pepper, 

 and salt, covered close, and baked for an hour. 



A more elaborate method is given by Persoon, 

 who says that they may be cooked with white sauce, 

 with or without chicken, in fricassee, broiled or 

 baked with butter, salad oil, pepper, salt, chopped 

 herbs, and bread crumbs ; to which some add ham, 

 or a little anchovy. They make excellent fritters. 



