﻿0* 
  BRITISH 
  FUNGI. 
  83 
  

  

  sliced 
  and 
  macerated 
  with 
  salt 
  after 
  the 
  manner 
  of 
  

   making 
  mushroom 
  ketchup. 
  The 
  deep 
  red 
  liquor 
  that 
  

   is 
  produced 
  should 
  be 
  put 
  hot 
  into 
  a 
  dish 
  with 
  a 
  little 
  

   lemon-juice 
  and 
  minced 
  shalots, 
  and 
  a 
  broiled 
  rump- 
  

   steak 
  deposited 
  in 
  it. 
  Great 
  will 
  be 
  the 
  surprise 
  of 
  the 
  

   epicure 
  at 
  the 
  quantity 
  of 
  gravy 
  the 
  steak 
  has 
  afforded, 
  

   greater 
  still 
  when 
  told 
  that 
  it 
  is 
  the 
  simple 
  juice 
  of 
  

   a 
  fungus 
  ; 
  for 
  the 
  similitude 
  to 
  the 
  juice 
  of 
  beef 
  is 
  exact. 
  

   The 
  ketchup 
  must 
  be 
  strained 
  from 
  the 
  substance 
  raw, 
  

   and 
  afterwards 
  boiled 
  with 
  spice 
  for 
  keeping, 
  like 
  ordi- 
  

   nary 
  ketchup. 
  It 
  ahould 
  not 
  be 
  employed 
  but 
  to 
  repre- 
  

   sent 
  beef 
  gravy, 
  as 
  it 
  does 
  not 
  possess 
  the 
  flavour 
  of 
  

   mushrooms. 
  In 
  France, 
  where 
  this 
  species 
  is 
  also 
  

   eaten, 
  it 
  is 
  first 
  washed 
  and 
  dried, 
  then 
  placed 
  in 
  boiling 
  

   water 
  for 
  a 
  short 
  time, 
  and 
  afterwards 
  stewed 
  with 
  

   butter, 
  parsley, 
  scallion, 
  pepper 
  and 
  salt 
  ; 
  yolk 
  of 
  egg 
  

   being 
  afterwards 
  added, 
  when 
  the 
  stew 
  is 
  ready 
  for 
  the 
  

   table. 
  It 
  is 
  also 
  grilled. 
  In 
  Vienna 
  it 
  is 
  cut 
  in 
  thin 
  

   slices 
  and 
  eaten 
  with 
  salad 
  as 
  we 
  employ 
  beetroot, 
  and 
  

   is 
  also 
  cooked 
  with 
  meat, 
  adding 
  a 
  little 
  cream 
  or 
  lemon- 
  

   juice. 
  It 
  will 
  be 
  found 
  necessary, 
  whichever 
  method 
  of 
  

   cooking 
  is 
  adopted, 
  to 
  employ 
  fresh 
  specimens, 
  as 
  they 
  

   will 
  shrivel 
  up 
  and 
  become 
  leathery 
  if 
  sliced 
  and 
  dried. 
  

   The 
  best 
  mode 
  of 
  preserving 
  for 
  future 
  use, 
  is 
  by 
  con- 
  

   verting 
  them 
  into 
  the 
  kind 
  of 
  sauce 
  or 
  gravy 
  to 
  which 
  

   we 
  have 
  allud 
  d. 
  The 
  late 
  Dr. 
  Blount 
  affirmed 
  that 
  

   it 
  is 
  of 
  far 
  greater 
  excellence 
  as 
  an 
  article 
  of 
  food, 
  than 
  

   either 
  our 
  remarks 
  or 
  those 
  of 
  Dr. 
  Badham 
  would 
  lead 
  

   the 
  reader 
  to 
  imagine. 
  

  

  