MODES OF COOKING THE MUSHROOM, 107 



and with it a table-spoonful or more of nice beef gravy. 

 Set the pan on a gentle fire, and as the dripping melts 

 place in the mushrooms, adding salt and pepper to taste. 

 In a few minutes they will be cooked, and being soaked 

 in the gravy and served upon a hot plate, will form a 

 capital dish. In the absence of gravy, a soupqon of 

 " extractum carnis" may be substituted. 



Mushrooms with Bacon. Take some full-grown mush- 

 rooms, and having cleaned them, procure a few rashers 

 of nice streaky bacon, and fry it in the usual manner. 

 \Vhen nearly done, add a dozen or so of mushrooms, and 

 fry them slowly until they are cooked. In this process 

 they will absorb all the fat of the bacon, and with the 

 addition of a little salt and pepper, will form a most ap- 

 petising breakfast relish. 



Mushroom Stems, if young and fresh, make a capital 

 dish for those who are not privileged to eat the mushrooms. 

 Hub them quite clean, and after washing them in salt and 

 water, slice them to the thickness of a shilling, then 

 place them in a saucepan with sufficient milk to stew them 

 tender; throw in a piece of butter and some flour for 

 thickening, and salt and pepper to taste. Serve upon a 

 toast of bread, in a hot dish, and add sippets of toasted 

 bread. This makes a light and very delicate supper dish* 

 and is not bad sauce to a boiled fowl. 



