216 CULUTARY RECEIPTS. 



Paxils finely. Heat butter and brown sauce in a stewpan, adding 

 salt, pepper, minced sweet herbs, and a shred of garlic. When 

 hot, put in the Paxils and stew five minutes. Then add half the 

 quantity of grated cheese (Parmesan) as of Paxils. Stew fifteen 

 minutes, adding more butter and gravy as required. Then turn 

 out, ganiishwith maccaroni, sprinkle with grated cheese and bread 

 crumb, and brown the top. Serve. 



^*^ Of course lard or di'ipping can always be used as a 



substitute for butter, oil, and gravy, but the dish cannot 



be expected to be so dainty. In the same way, perry, or 



even good-class cider, can fill the place of wine, when that 



is ordered. 



No. 62. — To Salt Paxils. Remove butts and wipe clean. Pack 



in layers in a keg, with salt or brine on each layer. Close the keg 



hermetically. When wanted, rinse in cold water, then boil for 



fifteen minutes, drain, dry in a cloth, and proceed as above. 



No. 63. — To Prepare Stumptufts. Remove stems, and as much 

 of the peel as can be stripped off. As in No. 1 B. Then put to 

 soak in tepid water, adding two tablespoonfuls of vinegar to the 

 pint. After two hours take out, rinse in cold water, dry in cloth, 

 and proceed as in Nos. 3, 4, 11, 12, 13, or 29. 



No. 64. — Stumptufts a la Cabaret. As in No. 63. Then melt 

 butter in a stewpan, with sweet herbs, onion or garhc, pepper and 

 salt. Put in the mushrooms. Simmer five minutes. Add two or 

 three glassf uls of table ale. Stew twenty minutes, and then serve. 

 No. 65. — To Prepare Spindleshanks. Remove the stems. As in 

 No. 1 A. Then dress in any way from No. 2 to No. 30. Stew the 

 stems in a little water, with seasoning, strain, and use the gravy 

 for cooking and serving with the caps. 



No. 66. — To Pickle Spindleshanks. Gather young, and in dry 

 weather. As in No. 1 B., removing butts only. Divide in halves 

 through cap and stem. Lay in jars and cover with cold, spiced, 

 white-wiiiG vinegar. Cork tightly. 



No. 67. — To Prepare Inkcaps. Gather only when j^ouug, before 

 the gills have begun to licj^uet'y, and in dry weather. Remove the 

 base of the stems. Wipe clean with a damp cloth. Dress as in 

 No. 17, taking off as soon as they break or " sink." Serve on toast. 

 Ketchup made from Inkcaps will not keep, and is poor. 



No. 68. — Ketchup (1). Remove the butts. Sprinkle all with 

 salt. Pile in a buwl. Let thcra remain so for three days, stirring 

 occttsionally. Thou squeeze out all the liijuor. To each gallon of 



