Fungi for the Table 



To PREPARE BEEFSTEAK FUNGUS Gather when of a light- 

 red colour. Remove the hard base, cleanse in cold water. 



For salad Cut in thin slices and serve with dressed lettuce. 



Minced Mince fine, put in a stewpan with butter, three 

 ounces to the pound. Season with salt, pepper, minced parsley, 

 and onion juice. Stew gently for twenty minutes. Bind with 

 egg-yolk beaten in cream, and serve with toast. This mince 

 may be used with veal or chicken hash. 



To PREPARE GYROMITRAS. Cleanse, cut in slices, boil in water 

 fifteen minutes, then wash by shaking in two successive waters 

 boiling hot. Dry on cloths, and cook as directed for morels. 



To PREPARE WOODY PORE-BEARING FUNGI POLYPOR^E. Take 

 the soft parts of young specimens. Put in boiling water for a 

 few moments, rinse in cold water, and dry on cloths. Spread 

 with butter, lay in a stewpan, and cover; then keep them for ten 

 minutes just warm enough to melt the butter. Strain, broil for 

 fifteen minutes, or stew half an hour or more with gravy. 



To PREPARE CLAVARIAS AND BRANCHED HYDNUMS. Cleanse, 

 throw into scalding water for a moment, and then put into cold 

 water made acid with lemon or vinegar until they are to be 

 cooked. Divide the large ones, and tie the small ones into 

 bundles. Place in a stewpan with bits of butter laid on them. 

 Cover the pan, and expose to heat enough to melt the butter. 

 Leave for ten minutes, and drain. 



To COOK CLAVARIAS. Put into a hot stewpan with bits of 

 butter; season with salt, pepper, and lemon juice. Cover closely, 

 and stew for half an hour. Thicken with cream and flour, season 

 to taste, and cook until tender. 



Clavarias may also be cooked as directed for agarics. 



To PREPARE PUFFBALLS. Cleanse, peel, trim off the base. 

 Cut in two pieces, and reject all those which are not pure white 

 within. 



To COOK PUFFBALLS. Fry in lard five or six minutes, with 

 bacon, parsley, onion juice, salt, and pepper; or cook as directed 

 for agarics. 



To COOK THE GIANT PUFFBALL. Cut in slices half an inch 

 thick, dip in the beaten yolk of egg, pepper, and salt. Fry in 

 boiling fat for five or six minutes. 



PUFFBALL SALAD. Cut in strips, and serve with green salad 

 dressed with mustard, oil, and vinegar. 



