144 BRITISH EDIBLE FUNGI. 



an old prejudice, that fungi found growing on trees 

 are not fit for food. 



The methods of cooking hitherto adopted for these 

 fungi are by no means elaborate. It is always 

 advisable to discard the stems in all the fungi of 

 this type, that is, all of the agaric or mushroom 

 kind, because they are of a tougher substance, and at 

 the best would be indigestible. Unless the surface 

 of the cap is warty or scaly, it is unnecessary to 

 attempt to remove the cuticle or skin, which is not 

 often easily separable. It is quite eligible to slice 

 any of these fungi, or cut them into equal sized 

 pieces, and after the addition of salt and pepper to 

 stew them, addin'j sweet herbs, and thickening with 

 flour when nearly ready, stewing gently until uni- 

 formly soft. Of course gravy may be added, or 

 meat or fowl according to each individual conscience. 



We have proved that the elm fungus may be cut 

 in slices, sprinkled with pepper and salt, and fried, 

 with or without bacon, but if without, then with 

 butter, gravy, or stock, or some other moisture to 

 prevent burning. In like manner the slices may be 

 placed in a stev/ pan with the usual condiments, and 

 an addition of sweet herbs, or a few slices of onion 

 when not disagreeable. 



