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OPINIONS ON THE MERITS OF FISTULINA HEPATICA AS AN 

 EDIBLE FUNGUS. 



Par son volume et sa saveur agreable, ce Champignon doit etre mis au 

 nombre des especes alimentaires les plus utiles. Un seul individu peut fournir 

 amplement de quoi faire un bon repas. Roqucs. 



No fungus yields a richer gravy, and though rather tough, when grilled, it 

 is scarcely to be distinguished from broiled meat. Dr. Badliam. 



One of the best things I ever ate, but then it was prepared by a skilful 

 cook. Berkeley. 



This fungus may be considered — as is usually said of some thing not first- 

 rate — "not bad"— and though it may be eaten in the absenre of better things I 

 consider it coarse, and not to be cherished as a delicacy. Quite in the second 

 class. Edwin Lees. 



■When old it becomes rather tough, but in all its stages it affords an 

 excellent gravy, and when young if sliced and grilled, would pass muster for a 

 good beef steak. M. C. Cooke. 



If it is not beef itself it is the sauce for it. Mrs. Hussey. 



It is truly a vegetable beef-steak, for the taste resembles meat in a 

 remarkable manner. It is good broiled with a steak and properly seasoned. There 

 is a slight but very perceptible acid flavour with it, that gives considerable zest, 

 and piquancy to the dish, rendering it a "treat for an epicure." — W. G. Smith. 



It is the best possible addition to a beef-steak, from the excellent gravy it 

 affords, and is a steak in itself when properly cooked. 



Address at tJie Horticultural Society. 



MODES OF COOKING FISTULINA HEPATICA. 



27.— Stewed Fistulina. 



In France 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. 

 —M. a Cooke. 



In Vienna it is cut in thin slices and eaten in salad, as we eat beet-root. — 



M. C. Cooke. 



28.— Fistulina Gratt. 



Slice and macerate with salt, after the manner of making mushroom 

 ketchup. The deep red liquor that is produced should be put into a dish with a 

 little lemon juice and minced shalots, and a broiled rumi) steak deposited in it. 



Mrs. Hussey. 



N.B.— This liqxior is not catsup, for it has but little of the flavour of 

 mushroom, but is a beef gravy of high vii-tiie. 



The best way to dress it, if old, is to stew it down for stock, and reject the 

 ' flesh ; if young, it may be eaten in substance, plain, or with minced meat ; 

 in all cases its succulency is such that it furnishes its own sauce. Dr. Badham. 



Palatable and nutritious when mixed with minced meat. Mrs. Hussey. 



