158 



2. — BAKED PKOt'ERl'S. 



Bemove the scales imJ stalks from the Agarics, and i>luoe them in layei-s 

 in a dish ; put a little butter on each, and season with pepper and salt. Cover 

 lightly and bake for 20 minutes or half an hour, according to the number 

 placed in the dish. Put them on hot toast in a hot dish. Pour the hot sauce 

 over them, and serve up quickly. 



3.— STEWED PROCERUS. 

 Remove the scales and stalks from freshly gathered Agarics and stew 

 them for twenty minutes in milk and water, which will be improved by a 

 little good gravy ; then season with pepper and salt, and add a blade of 

 mace if desired. Thicken the same with a spoonful of flour, a little cream, 

 or the yolk of an egg. Boil for a few minutes, and serve up quickly in a 

 hot well-covered dish. 



4.— AGARICS DELICATELY STEWED. 



Remove the stalks and scales from young half grown Agarics, and 

 throw each one as you do so into a basin of fresh water slightly acidulated 

 with the juice of a lemon, or a little good vinegar. When all are prepared, 

 remove them from the water, and put them into a stew-pan with a very 

 small piece of fresh butter. Sprinkle with white pepper and salt, and add 

 a little lemon juice. Cover up closely, and stew for half-an-hour. Then 

 add a spoonful of flour, with sufficient cream, or cream and milk, until the 

 same has the thickness of cream. Season to taste, and stew again gently 

 until the agarics are perfectly tender. Remove all the butter from the 

 surface, and serve in a hot dish, garnished with slices of lemon. 



A little mace, nutmeg, or ketchup may be added ; but there are those 

 who think that spice spoils the mushroom flavour. 



5. — AGARIC SAUCE. 



Chop up about half a pint of young' Agarics, pepper and salt, and 

 add an ounce of butter rolled in flour. Piit in a stew-pan over a slow fire 

 for a few minutes ; add half-a-pint of milk, or, better still, cream, and boil 

 gently, stirring all the time until it is sufficiently thick and smooth. Pour 

 round boiled fowls or rabbits, or any light frioasee. 



Beef or veal stock may be used when a brown sauce is required ; and 

 some will think a little mace, or nutmeg, or a few drops of Indian Soy, or 

 a little Harvey Sauce, a good addition. The brown sauce is excellent for 

 steaks, cutlets, game, or any kind of ra,gouts. 



6.— SCALLOPED AGARIC. 

 Mince young fresh Agarics, season with pepper, salt, and a little lemon 

 juice, add a little butter, and stew in a warm oven for ten minutes, then 

 put them in the scallop tin, layer by layer with fresh bread crumbs, moistened 

 with milk, cream, or good gravy ; bake for five minutes, and brown well 

 before a quick fire. 



