163 

 MODES OF COOKING LACTAKIUS DELICIOSUS. 



13.— STEWED DELICIOSUS. 



" The tourtiere (or pie-dish) method of cooking, suits Lactarius deliciosus 

 best, as it is firm and crisp in substance. Be careful to use only sound 

 specimens. Reduce them by cutting across to one uniform bulk. Place the 

 pieces in a pie-dish, with a little popper and salt, and a small bit of butter on 

 each side every slice. Tie a paper over the dish, and bake gently for three- 

 quarters of an hour. Serve them up in the same hot ddsh." —Mrs. Hussey. 



14.— DELICIOSUS PIE. 



Pepper and salt slices of the agaric, and place them in layers with thin 

 slices of fresh bacon, until a small pie-dish is full ; cover with a crust of pastry 

 or mashed potatoes, and bake gently for three-quarters of an hoiir. If with 

 potatoe crust, brown nicely before a quick fire. 



15.— DELICIOSUS PUDDING. 



Cut the agaric into small pieces ; add sinular pieces of bacon, pepper and 

 salt, and add a little garlic or spice ; surround with crust, and boil three- 

 quarters of an hour. 



16.— FRIED DELICIOSUS. 



Fry in slices, properly seasoned with butter, or bacon and gravy ; and 

 serve up hot with sippets of toast. A steak in addition is a great improvement. 



V8 



