﻿46 
  A 
  PLAIN 
  AND 
  EASY 
  ACCOUNT 
  

  

  into 
  a 
  stewpan, 
  with 
  oil, 
  and 
  cooked 
  over 
  a 
  brisk 
  fire; 
  

   when 
  done, 
  a 
  little 
  chopped 
  parsley 
  and 
  some 
  lemon- 
  

   juice 
  should 
  be 
  added. 
  

  

  There 
  is 
  a 
  delicacy 
  under 
  the 
  form 
  of 
  stuffed 
  mush- 
  

   rooms, 
  which, 
  although 
  unknown 
  to 
  us 
  bv 
  practical 
  

   experience, 
  is 
  so 
  strongly 
  recommended 
  by 
  those 
  who 
  

   count 
  them 
  amongst 
  their 
  experiences, 
  that 
  we 
  are 
  

   induced 
  to 
  quote 
  M. 
  Roques's 
  instructions 
  for 
  their 
  

   preparation. 
  " 
  Take 
  mushrooms 
  of 
  a 
  medium 
  size, 
  and 
  

   prepare 
  for 
  them 
  at 
  the 
  same 
  time 
  the 
  following 
  

   stuffing 
  ; 
  i 
  e., 
  take 
  a 
  piece 
  of 
  butter, 
  grated 
  bacon, 
  

   some 
  bread-crumbs, 
  sweet 
  herbs, 
  garlic, 
  salt, 
  coarse 
  

   pepper, 
  and 
  the 
  least 
  morsel 
  of 
  spice 
  ; 
  when 
  these 
  are 
  

   all 
  well 
  mixed, 
  turn 
  over 
  the 
  mushrooms 
  with 
  the 
  

   concave 
  side 
  upwards, 
  take 
  away 
  the 
  stems, 
  and 
  fill 
  the 
  

   concavity 
  with 
  this 
  stuffing 
  ; 
  then 
  wrap 
  each 
  in 
  paper, 
  

   and 
  cook 
  them 
  in 
  a 
  pan, 
  adding 
  a 
  spoonful 
  of 
  oil 
  as 
  

   occasion 
  may 
  require. 
  If 
  thought 
  fit, 
  a 
  few 
  slices 
  of 
  

   fowl, 
  partridge, 
  or 
  pheasant 
  may 
  be 
  added." 
  

  

  There 
  is 
  also 
  an 
  economical 
  method, 
  and 
  one 
  which 
  

   may 
  serve 
  alternately 
  with, 
  or 
  as 
  a 
  substitute 
  for, 
  the 
  

   slovenly 
  old 
  English 
  plan, 
  which 
  seems 
  to 
  reduce 
  all 
  

   ccoking 
  to 
  three 
  types 
  — 
  mast 
  beef, 
  boiled 
  mutton, 
  and 
  

   grilled 
  chopg 
  or 
  steaks; 
  even 
  mushrooms 
  must 
  be 
  

   cooked 
  up 
  in 
  one 
  of 
  these 
  plans, 
  unless 
  we 
  can 
  induce 
  

   a 
  change 
  for 
  the 
  better. 
  Having 
  peeled 
  your 
  mush- 
  

   rooms, 
  and 
  removed 
  the 
  stems, 
  place 
  them 
  in 
  a 
  stewpan, 
  

   with 
  fresh 
  butter, 
  and 
  let 
  them 
  stow 
  over 
  a 
  brisk 
  fire; 
  

   when 
  the 
  butter 
  is 
  melted, 
  squeeze, 
  in 
  the 
  juice 
  of 
  a 
  

   lemon 
  ; 
  after 
  a 
  little 
  while 
  add 
  salt, 
  pepper, 
  ^pi'-e, 
  and 
  a 
  

  

  