116 MUSHROOM CULTURE. 



When all are prepared, remove them from the water, and 

 put them into a stew-pan with a very small piece of fresh 

 butter. Sprinkle with white pepper and salt, and add 

 a little lemon-juice ; cover up closely, and stew for halt 

 an hour. Then add a spoonful of flour, with sufficient 

 cream, or cream and milk, until the whole has the thick- 

 ness of cream. Season to taste, and stew again gently 

 until the agarics are perfectly tender. Remove all the 

 butter from the surface, and serve in a hot dish, garnished 

 with slices of lemon. 



A little mace, nutmeg, or ketchup may be added ; but 

 there are those who think that spice spoils the mushroom 

 flavour. 



Cottager's Procerus Pie. Cut fresh agarics in small 

 pieces, and cover the bottom of a pie-dish. Pepper, salt, 

 and place them on small shreds of fresh bacon, then put in 

 a layer of mashed potatoes, and so fill the dish, layer by 

 layer, with a cover of mashed potatoes for the crust. 

 Bake well for half an hour, and brown before a quick fire. 

 .A la Provenqa/e. " Steep for two hours in some salt, 

 pepper, and a little garlic ; then toss in a small stew-pan 

 over a brisk fire, with parsley chopped, and a little lemon- 

 juice." Dr. Badham. 



Agaric Ketchup. Place agarics of as large a size as 

 you can procure, but which are not worm-eaten, layer 

 by layer, in a deep pan, sprinkling each layer as it is put 

 in with a little salt. The next day stir them well up 



