﻿OF 
  BRITISH 
  FUNGI. 
  75 
  

  

  clearing 
  away 
  the 
  pores, 
  and 
  then 
  drawing 
  off 
  all 
  super- 
  

   fluous 
  moisture 
  upon 
  a 
  gridiron, 
  wiping 
  them, 
  and 
  after- 
  

   wards 
  stewing 
  them 
  with 
  olive 
  oil, 
  parsley, 
  garlic, 
  pepper 
  

   and 
  salt, 
  adding, 
  when 
  nearly 
  ready, 
  a 
  little 
  lemon-juice. 
  

   In 
  the 
  rural 
  districts 
  of 
  France 
  they 
  are 
  simply 
  cooked 
  

   on 
  the 
  gridiron, 
  and 
  seasoned 
  with 
  salt 
  and 
  pepper, 
  or 
  

   fried 
  in 
  a 
  pan 
  with 
  butter 
  or 
  oil. 
  M. 
  Roques 
  states, 
  

   that 
  in 
  the 
  Lower 
  Pyrenees 
  the 
  farm 
  servants 
  and 
  others 
  

   regale 
  themselves 
  with 
  these 
  fungi, 
  baked 
  on 
  a 
  dish 
  and 
  

   seasoned 
  with 
  oil, 
  garlic, 
  and 
  parsley. 
  This 
  sometimes 
  

   forms 
  their 
  principal 
  meal. 
  

  

  For 
  a 
  stew, 
  or 
  soup, 
  half 
  a 
  dozen 
  young 
  Boleti 
  are 
  

   put 
  into 
  a 
  stewpan, 
  with 
  salt, 
  pepper, 
  a 
  little 
  grated 
  

   nutmeg, 
  a 
  pound 
  of 
  lean 
  ham 
  minced 
  small, 
  half 
  a 
  

   pound 
  of 
  bread-crumbs, 
  and 
  a 
  quarter 
  of 
  a 
  pound 
  of 
  

   fresh 
  butter. 
  These 
  are 
  then 
  placed 
  over 
  a 
  brisk 
  fire 
  for 
  

   an 
  hour, 
  care 
  being 
  taken 
  to 
  add 
  from 
  time 
  to 
  time 
  a 
  little 
  

   beef 
  gravy. 
  The 
  stew 
  is 
  then 
  strained, 
  and 
  put 
  on 
  the 
  

   fire 
  again 
  to 
  simmer 
  for 
  twenty 
  minutes, 
  adding 
  beef 
  

   gravy 
  according 
  to 
  taste. 
  It 
  is 
  finally 
  poured 
  into 
  a 
  

   soup-tureen 
  upon 
  crusts 
  of 
  bread 
  cut 
  in 
  pieces. 
  

  

  A 
  gregarious 
  species 
  (B. 
  bovinus) 
  may 
  be 
  found 
  

   growing 
  in 
  heathy 
  localities, 
  and 
  especially 
  in 
  fir 
  woods. 
  

   The 
  pileus 
  is 
  reddish 
  grey, 
  sometimes 
  tinged 
  with 
  

   purple, 
  and 
  the 
  angular 
  tubes 
  are 
  of 
  a 
  greyish 
  yellow, 
  

   ultimately 
  becoming 
  of 
  a 
  rusty 
  brown. 
  The 
  spores 
  in 
  

   this 
  species 
  are 
  yellowish. 
  The 
  taste 
  and 
  smell 
  are 
  

   sweetish 
  and 
  agreeable 
  ; 
  and 
  Krombholz 
  says, 
  it 
  is 
  

   much 
  sought 
  after 
  abroad 
  as 
  a 
  dish, 
  and 
  is 
  good 
  when 
  

   dried. 
  

  

  