46 A PLAIN AND EASY ACCOUNT 



of garlic ; at the end of this period they should be put 

 into a stewpan, with oil, and cooked over a brisk fire ; 

 when done, a little chopped parsley and some lemon- 

 juice should be added. 



There is a delicacy under the form of stuffed mush- . 

 rooms, which, although unknown to us by practical 

 experience, is so strongly recommended by those who 

 count them amongst their experiences, that we are 

 induced to quote M. Roques's instructions for their 

 preparation. " Take mushrooms of a medium size, and 

 prepare for them at the same time the following 

 stuffing ; i.e., Take a piece of butter, grated bacon, 

 some bread-crumbs, sweet herbs, garlic, salt, coarse 

 pepper, and the least morsel of spice ; when these are 

 all well mixed, turn over the mushrooms with the 

 concave side upwards, take away the stems, and fill the 

 concavity with this stuffing ; then wrap each in paper, 

 and cook them in a pan, adding a spoonful of oil as 

 occasion may require. If thought fit, a few slices of 

 fowl, partridge, or pheasant may be added." 



There is also an economical method, and one which 

 may serve alternately with, or as a substitute for, the 

 slovenly old English plan, which seems to reduce all 

 cooking to three types roast beef, boiled mutton, and 

 grilled chops or steaks ; even mushrooms must be 

 cooked upon one of these plans, unless we can induce 

 a change for the better. Having peeled your mush- 

 rooms, and removed the stems, place them in a stewpan, 

 with fresh butter, and let them stew over a brisk fire ; 

 when the butter is melted, squeeze in the juice of a 



