OF BRITISH FUNGI. 47 



lemon ; after a little while add salt, pepper, spice, and a 

 spoonful of water in which a clove of garlic has been 

 soaked for half an hour ; let them stew all together for 

 about an hour, and then add yolk of egg to bind them ; 

 pour your stew upon some small crusts of bread which 

 you would have previously fried in butter. 



A variety that is charming may be found on " cold- 

 mutton days " in hashing the mutton with mushrooms, 

 making what our transmarine neighbours would call 

 Hachis aux champignons. To accomplish this, two dozen 

 mushrooms should be selected, washed, and well dried, 

 then put in a stewpan with a piece of butter. When 

 the butter is melted, stir in a tablespoonful of flour, 

 two glasses of beef gravy, salt, pepper, and a bay-leaf. 

 These should be cooked until reduced one-half, and then 

 poured over the hashed leg of mutton. The whole 

 should be well mixed together, and served with small 

 crusts of bread fried in butter. 



To make a Puree of mushrooms, select such as are 

 of a globular shape, called locally in some parts " button 

 mushrooms/' wash them in cold water, and wipe them 

 dry : chop them as fine as possible, and press them in 

 a cloth ; put them in a stewpan, with a little butter and 

 pepper, let them stand over a brisk fire, and when the 

 butter is melted, squeeze in lemon-juice, and add jelly- 

 broth, according to the quantity of mushrooms ; stew 

 until reduced to the consistency of pea-soup, and serve 

 with meat, fish, or poached eggs. 



These recipes will suffice to show that there are more 

 ways of cooking mushrooms than stewing them inde- 



