﻿OF 
  BRITISH 
  FUNGI. 
  47 
  

  

  spoonful 
  of 
  water 
  in 
  which 
  a 
  clove 
  of 
  garlic 
  has 
  been 
  

   soaked 
  for 
  half 
  an 
  hour 
  ; 
  let 
  them 
  stew 
  altogether 
  for 
  

   about 
  an 
  hour, 
  and 
  then 
  add 
  yolk 
  of 
  egg 
  to 
  bind 
  them 
  ; 
  

   pour 
  your 
  stew 
  upon 
  some 
  small 
  crusts 
  of 
  bread 
  which 
  

   you 
  would 
  have 
  previously 
  fried 
  in 
  butter. 
  

  

  A 
  variety 
  that 
  is 
  charming 
  may 
  be 
  found 
  on 
  "cold- 
  

   mutton 
  days 
  " 
  in 
  hashing 
  the 
  mutton 
  with 
  mushrooms, 
  

   makinir 
  what 
  our 
  transmarine 
  neighbours 
  would 
  call 
  

   Hachis 
  aux 
  champignons. 
  To 
  accomplish 
  this, 
  two 
  dozen 
  

   mushrooms 
  should 
  be 
  selected, 
  washed, 
  and 
  well 
  dried, 
  

   then 
  put 
  in 
  a 
  stewpan 
  with 
  a 
  piece 
  of 
  butter. 
  When 
  

   the 
  butter 
  is 
  melted, 
  stir 
  in 
  a 
  tablcspoonful 
  of 
  flour, 
  

   two 
  glasses 
  of 
  beef 
  gravy, 
  salt, 
  pepper, 
  and 
  a 
  bay-leaf. 
  

   These 
  should 
  be 
  cooked 
  until 
  reduced 
  one-half, 
  and 
  then 
  

   poured 
  over 
  the 
  hashed 
  leg 
  of 
  mutton. 
  The 
  whole 
  

   should 
  be 
  well 
  mixed 
  together, 
  and 
  served 
  with 
  small 
  

   crusts 
  of 
  bread 
  fried 
  in 
  butter. 
  

  

  To 
  make 
  a 
  Puree 
  of 
  mushrooms, 
  select 
  such 
  as 
  are 
  

   of 
  a 
  globular 
  shape, 
  called 
  locally 
  in 
  some 
  parts 
  " 
  button 
  

   mushrooms/' 
  wash 
  them 
  in 
  cold 
  water, 
  and 
  wipe 
  them 
  

   dry 
  ; 
  chop 
  them 
  as 
  fine 
  as 
  possible, 
  and 
  press 
  them 
  in 
  

   a 
  cloth 
  ; 
  put 
  them 
  in 
  a 
  stewpan, 
  with 
  a 
  little 
  butter 
  and 
  

   pepper, 
  let 
  them 
  stand 
  over 
  a 
  brisk 
  fire, 
  and 
  when 
  the 
  

   butter 
  is 
  melted, 
  squeeze 
  in 
  lemon-juice, 
  and 
  add 
  jelly 
  - 
  

   broth, 
  according 
  to 
  the 
  quantity 
  of 
  mushrooms 
  ; 
  stew 
  

   until 
  reduced 
  to 
  the 
  consistency 
  of 
  pea-soup, 
  and 
  serve 
  

   with 
  meat, 
  fish, 
  or 
  poached 
  eggs. 
  

  

  These 
  recipes 
  will 
  suffice 
  to 
  show 
  that 
  there 
  are 
  more 
  

   ways 
  of 
  cooking 
  mushrooms 
  than 
  stewing 
  them 
  inde- 
  

   finitely 
  in 
  an 
  uncertain 
  quantity 
  of 
  water, 
  or 
  committing 
  

  

  