159 



7.— cottagers' procerus pie. 



Cut fresh Agarics in small pieces, and cover the bottom of a pie dish. 

 Pepper, salt, and place on them small shreds of fresh bacon, then put a 

 layer of mashed potatoes, and so fill the dish layer by layer, with a cover of 

 mashed potatoes for the crust. Bake well for half-an-hoiu-, and brown before 

 a quick fii-e. 



8.— AGARIC OMELETTE. 



Mince some young fresh Agarics ; season with pepper and salt ; add 

 butter and set them in the oven whilst you whisk well the whites and yolks 

 of half a dozen eggs ; then put two ounces of butter into the frying-pan, 

 and heat until it begins to brown ; having again well whisked up the eggs 

 with three tablesijoonfuls of the prepared Ag.arics and a little milk, pour it 

 lightly into the boiling butter ; stir one way, and fry on one side only for 

 five or six minutes ; drain it from the fat ; roU it up and serve quickly on 

 a hot well covered dish. 



9.— A LA PROVEN?ALE. 



"Steep for two hours in oil, with some salt, pepper, and a Uttle 

 garlic ; then toss up in a small stew-pan over a brisk fire, with parsley 

 chopped, and a little lemon juice." — Dr. Badham. 



10.— POTTED PROCERUS. 



Remove the scales and stalks from young fresh Agarics ; sprinkle with 

 pepper and salt and set aside for thi'ee or four hours ; then jjlace them in 

 stew-pan with the a liquor that will have exuded and stew until dry ; next 

 fry in butter for a few minutes ; put them into small jars, and when cold 

 pour in as much butter melted as will just cover them ; when again cold, 

 pour on a little melted suet and tie down with bladder. 



When required for use, soak them for two or three hours in a little 

 warm milk and water, and stew with milk, or cream, or stock, and use it 

 in any way that may be requii-ed. 



11.— ESSENCE OF AGARIC. 



Sprinkle yoimg but full grown Agarics with salt, and let them stand 

 for six hours. Then beat them well up, and the next day strain off the liquor, 

 and boil very slowly until it is reduced to one half the quantity. 



This essence will not keep long, but is much preferable to ketchup, 

 where the delicate flavour of the Agaric is overpowered by spice. Add to it 

 one-eighth part of good French brandy, or half its quantity of any wine, 

 bottle carefully, and it will then keep for any reasonable time. 



12. -AGARIC KETCHUP. 



Place Agarics of as large a size as you can procure, but which are 



not worm-eaten, layer by layer in a deep pan, spiinkling each layer as it is 



put in with a little salt. The next day stir them well up several times so 



as to mash and extract their juice. On the third day strain off the liquor, 



