MORELS. 155 



this morel, the size of a half quartern loaf, were found 

 kicked about by some boys, and brought to us for 

 identification. It was a lamentable wreck, but when 

 carefully washed made an excellent meal. 



There are at least two other rare species which are 

 British, but we fear too rare to be a trustworthy 

 source of food supply. 



Before adverting to culinary processes it may be 

 remarked that if morels are sprinkled with salt, and 

 treated in the same manner as mushrooms are treated 

 for " Catsup," they will yield a delicate, almost colour- 

 less liquid sauce, of the same nature as " Catsup," but 

 for which we presume some special name must be 

 invented, and registered, as it has not the same 

 flavour, and with the same name would be liable to 

 misconception. 



Morels are cooked in various ways, according to 

 individual taste. For a ragoiit the fungi are cleaned 

 and wiped to remove all trace of sand, cut in two, 

 then placed in a stewpan with butter, and set over a 

 clear, brisk fire ; when the butter is melted, squeeze 

 in a little lemon juice, give a few turns, and add salt, 

 pepper, and a little grated nutmeg. Cook slowly for 

 an hour, adding at intervals small quantities of beef 

 gravy or jelly broth. When done, thicken with yolk 

 of eggs. 



Another method consists in washing and wiping 

 the morels (which should never be omitted), then put 

 them on the fire with butter, salt, pepper, and a small 



