104 MUSHROOM CULTURE. 



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 half a nutmeg sliced, a drachm of mace, and an ounce of 



white pepper-corns ; put the mushrooms into the vinegar 

 for ten minutes over the fire ; then pour the whole into 

 small jars, taking care that the spices are equally divided: 

 let them stand a day, then cover them. 



Another Method. In pickling mushrooms take the 

 buttons only and while they are quite close, cut the 

 stem off even with the gills and rub them quite clean. 

 Lay them in salt and water for forty- eight hours, 

 and then add pepper, and vinegar in which black pepper 

 and a little mace have been boiled. The vinegar 

 must be applied cold. So pickled they will keep for 

 years. 



Mushrooms en Ragout. Put into a stew-pan a little 

 stock, a small quantity of vinegar, parsley, and green 

 onions chopped up, salt, and spices. When this is about 

 to boil, the mushrooms being cleaned, put them in. 

 When done remove them from the fire, and thicken with 

 yolks of eggs. 



Mushrooms and Toast. Peel the mushrooms, and 

 take out the stems. Fry them over a quick fire. When 

 the butter is melted take off the pan. Squeeze the juice 

 of a lemon into it. Let the mushrooms fry again for 

 some minutes. Add salt, pepper, spices, and a spoonful 

 of water, in which a clove of garlic, having been cut 

 into pieces, has soaked for half an hour ; let it stew. 

 When the mushrooms are done, make a thickening of 



