OP BRITISH FUNGI. 75 



is still of a pale yellow, is preferable. One ready 

 method of preparation consists in removing the stem, 

 clearing away the pores, and then drawing off all super- 

 fluous moisture upon a gridiron, wiping them, and after- 

 wards stewing them with olive oil, parsley, garlic, pepper 

 and salt, adding, when nearly ready, a little lemon-juice. 

 In the rural districts of France they are simply cooked 

 on the gridiron, and seasoned with salt and pepper, or 

 fried in a pan with butter or oil. M. Koques states, 

 that in the Lower Pyrenees the farm servants and others 

 regale themselves with these fungi, baked on a dish and 

 seasoned with oil, garlic, and parsley. This sometimes 

 forms their principal meal. 



For a stew, or soup, half a dozen young Boleti are 

 put into a stewpan, with salt, pepper, a little grated 

 nutmeg, a pound of lean ham minced small, half a 

 pound of bread-crumbs, and a quarter of a pound of 

 fresh butter. These are then placed over a brisk fire for 

 an hour, care being taken to add from time to time a little 

 beef gravy. The stew is then strained, and put on the 

 fire again to simmer for twenty minutes, adding beef 

 gravy according to taste. It is finally poured into a 

 soup-tureen upon crusts of bread cut in pieces. 



A gregarious species (B. bovinus) may be found 

 growing in heathy localities, and especially in fir woods. 

 The pileus is reddish grey, sometimes tinged with 

 purple, and the angular tubes are of a greyish yellow, 

 ultimately becoming of a rusty brown. The spores in 

 this species are yellowish. The taste and smell is 

 sweetish and agreeable; and Krombholz says it is 



