19& 



" Few species are more substantial and delightful for the table. I (with; 

 many others) look upon it with unusual favour, as one of the rarest delicacies 

 of the vegetable kingdom " ("Worthington G. Smith). 



"I am inclined to give it the highest place as an agaric for tlt£ table. There 

 is nothing about its appearance to displease the most fastidious. It has an 

 amiable and clean look, grows in pastures of fresh springing grass, and has an 

 ambrosial smell— an aroma different from and more pleasant than the strong 

 catsuppy odour of the common mushroom. It has a delicate appearance when 

 served up, and an agreeable taste. Whoever has partaken of the Gambosas once, 

 wishes to do so again, as far as my observation goes " (Edwin Lees). 



When quickly grown after the rains of early spring, and before it is at- 

 tacked with grubs, the Agaricus Gambosus is certainly an excellent agaric. It 

 has a very delicate flavour and is veiy light and wholesome. When gathered 

 in dry weather it is more firm in texture, and not so good in flavour. 



MODES OF COOKING AGAKICUS GAIVIBOSUS. 



"The best mode of cooking Agaricus Gambosusis either to mince or fricasee 



it with any sort of meat, or in a vol-au-vent, the flavour of which it greatly 



improves ; or simply prepared with salt, pepper, and a small piece of bacon, 



\ard, or butter, to prevent burning, it constitutes of itself an exceUent dish." 



Dr. Badham. 

 "Served with white sauce, it is a capital appendage to roast veaL" 



Edwin Lees. 

 It may be broiled, or stewed, or baked. 



23. BREAKFAST AGARIC. 



Place some fresh made toast— nicely divided— on a dish, and put the agarics 

 upon it ; pepper, salt, and put a small piece of butter on each ; then pom- on 

 each one a tea-spoonful of mUk or cream, and add a single clove to the whole 

 dish. Place a bell-glass (or inverted basin) over the whole, bake twenty minutes, 

 and serve up without removing the glass until it comes to the table, so as to 

 preserve the heat and the axoma, which, on lifting up the cover, will be diffused 

 through the room. 



It dries very readily when divided into pieces, and retains' most of its 

 esceUence. A few pieces added to soups, gravies, or made dishes, gives a 

 delicious flavour. 



