VEGETABLE BEEF STEAK. I 25 



the sauce for it," and the dictum of the Rev. M. J. 

 Berkeley that it was *' One of the best things he ever 

 ate, but then it was prepared by a skilful cook." Or, 

 again, Mr Worthington Smith, who writes, " It is truly 

 a vegetable beef steak, for the taste resembles meat 

 in a remarkable manner. It is good broiled with 

 a steak and properly seasoned. There is a slight 

 but very perceptible acid flavour with it, which gives 

 considerable zest and piquancy to the dish, rendering 

 it a treat for an epicure." 



In France it is first washed and dried then placed 

 in boiling water for a short time, and afterwards 

 stewed with butter, parsley, scallion, pepper, and salt, 

 yolk of egg being afterwards added when the stew 

 is ready for the table. In Vienna it is sliced in 

 thin slices, and eaten in salad as we eat beetroot. 



Its chief use and value is in furnishing a kind of 

 sauce or gravy, and for this Mrs Hussey has supplied 

 a method. Slice and macerate the fungus with salt, 

 after the manner of making mushroom ketchup. The 

 deep, red liquor that is produced should be put into 

 a dish with a little lemon juice, and minced shallots, 

 and a broiled rump steak deposited in it. This 

 liquor is not catsup for it has but little of the 

 flavour of mushroom, but it is a beef gravy of high 

 virtue. 



Dr Badham says that the best way to dress it, if 

 old, is to stew it down for stock, and reject the flesh ; 

 if young, it may be eaten in substance, plain or with 



