﻿OF 
  BRITISH 
  FUNGI. 
  4-5 
  

  

  would 
  be 
  certain 
  of 
  condemnation 
  by 
  the 
  Inspector 
  of 
  

   Funo-i 
  as 
  unwholesome. 
  Autres 
  homines, 
  autres 
  moeurs. 
  

   In 
  Milan 
  it 
  only 
  became 
  recognised 
  as 
  worthy 
  of 
  being 
  

   eaten 
  after 
  Vittadini 
  had 
  stood 
  up 
  as 
  its 
  champion, 
  and 
  

   in 
  the 
  Venetian 
  states 
  it 
  is 
  scarcely 
  known. 
  The 
  sus- 
  

   picion 
  that 
  attaches 
  to 
  this 
  fungus 
  in 
  the 
  Peninsula 
  

   extends 
  even 
  to 
  Hungary, 
  where 
  it 
  seldom 
  appears 
  at 
  

   table, 
  although 
  the 
  Boletus, 
  so 
  rarely 
  eaten 
  in 
  England, 
  

   furnishes 
  a 
  common 
  dish. 
  At 
  Vienna, 
  on 
  the 
  other 
  

   hand, 
  the 
  rejected 
  pratiola 
  meets 
  with 
  a 
  welcome, 
  and 
  

   is 
  enjoyed 
  with 
  impunity. 
  In 
  France, 
  as 
  in 
  Britain, 
  

   it 
  is 
  probably 
  the 
  one 
  most 
  extensively 
  consumed 
  ; 
  al- 
  

   though 
  in 
  the 
  former 
  country 
  the 
  consumption 
  of 
  other 
  

   kinds 
  is 
  more 
  common 
  than 
  in 
  the 
  latter. 
  For 
  the 
  true 
  

   enjoyment 
  of 
  a 
  mushroom, 
  much 
  will 
  depend 
  upon 
  the 
  

   method 
  of 
  cooking, 
  which, 
  notwithstanding 
  the 
  little 
  

   variety 
  in 
  the 
  methods 
  employed 
  here, 
  may 
  be 
  served 
  up 
  

   in 
  a 
  number 
  of 
  ways. 
  From 
  amongst 
  the 
  most 
  common 
  

   of 
  continental 
  modes, 
  the 
  following 
  are 
  selected. 
  

  

  Having 
  picked 
  a 
  number 
  of 
  freshly-gathered 
  mush- 
  

   rooms, 
  cut 
  them 
  in 
  pieces, 
  wash 
  them 
  in 
  cold 
  water, 
  

   and 
  dry 
  them 
  in 
  a 
  cloth. 
  Put 
  them 
  in 
  a 
  pan, 
  with 
  

   butter, 
  parsley, 
  salt, 
  and 
  pepper, 
  and 
  place 
  them 
  over 
  a 
  

   luisk 
  fire. 
  When 
  ready, 
  add 
  cream 
  and 
  yulk 
  of 
  egg. 
  

   to 
  bind 
  them 
  together. 
  

  

  Some 
  tastes 
  arc 
  in 
  favour 
  of 
  having 
  them 
  dressed 
  

   a 
  la 
  Proven^ 
  ale, 
  in 
  which 
  case 
  they 
  must 
  only 
  be 
  cut 
  

   in 
  two, 
  washed 
  and 
  dried 
  as 
  before, 
  and 
  then 
  soaked 
  in 
  

   oil 
  for 
  one 
  or 
  two 
  hours, 
  with 
  salt, 
  pepper, 
  and 
  a 
  piece 
  

   of 
  garlic 
  ; 
  nt 
  the 
  end 
  of 
  this 
  period 
  they 
  should 
  be 
  put 
  

  

  