CULINAEY KECEIPTS. 217 



it add cloves and mustard seed, crushed, of each half an ounce ; 

 allspice, peppercorns, and ginger, crushed, of each one ounce. 

 Heat slowly up to boiling point in a covered vessel. Set aside 

 in a warm place for a fortnight. Then strain and bottle. If the 

 ketchup shows signs of not keeping, add more salt and spice, heat 

 and proceed as before. 



No. 69. — Ketchup (2), Remove the butts. Pat the mushrooms 

 in a press, and drive out all the juice. Of this, to each two gallons 

 add allspice, crushed, two ounces ; peppercorns, mustard seed, and 

 ginger, crushed, of each one ounce ; salt a pound or more ; shallots 

 minced, three ounces ; garlic one clove. Simmer for one hour in 

 a closed vessel. Let cool for twelve hours. Then strain and 

 bottle. The best ketchup mushrooms are the various Pratelles 

 and Parasols, Blewits, Blushers, and Grisettes. Oreads may be 

 added, as they greatly improve the flavour ; but they have no juice 

 to yield themselves. 



No. 70. — To Prepare Bolets. Remove the stems, and scoop out 

 the tubes with a spoon. As in No 1 B. Then proceed as in Nos. 2 

 to 30. The following are special methods : — 



No. 71. — Bolets k la Bordelaise. As in No. 70. Put them on a 

 plate, pouring oil upon them. Sprinkle with salt, pepper, minced 

 parsley, and onion. Put the plate in a Dutch oven before a bright 

 fire for ten or fifteen minutes. Serve on toast. 



No. 72.— Bolets a la Citoyenne. As in No. 70. Then lay them 

 in oil for two hours. Take out, drain, put into a pie-dish, with 

 fresh butter, salt, crushed peppercorns, minced parsley, scallions, 

 and a leaf or two of fresh tarragon. Cover with fried bread 

 grated. Cover the dish with oiled paper and a plate. Bake in a 

 hot oven fifteen minutes. Serve at once, in the dish. 



No. 73. — Bolets a la Vivandiere. As in No. 70. Then cut into 

 thick slices. Heat oil, lard, or dripping in a frying-pan, with 

 pepper and salt. Throw in the Bolets, and fry seven minutes, 

 Serve on fried bread. 



No. 74. — To Dry Bolets. Gather in dry weather. Remove stems 

 and tubes. Wipe clean with a damp cloth. Slice. String the 

 slices. Hang up in a warm place for two days. Then give them 

 a minute in a moderately wai^m oven. Pack in tins with spice. 

 When wanted, steep the slices in tepid water for some hours, till 

 they swell. Then proceed to dress as for fresh Bolets. The 

 Russians retain the stems and dry their Bolets whole, stringing 

 them up the stem and through the centre of the cap. 



