124 MUSHROOM CUI/rURE. 



large size, is excellent in flavour, and particularly whole- 

 some." Rev. M. J. Berkeley. 



Mode of Cooking Agaricus gambosus. " i'he best 

 mode of cooking Agaricus gambosus is either to 

 mince or fricassee it with any sort of meat, or in a vol~ 

 au-vent, the flavour of which it greatly improves ; or 

 simply prepared with salt, pepper, and a small piece of 

 bacon, lard, or butter, to prevent burning, it constitutes 

 of itself an excellent dish." Dr. Badham. " Served 

 with white sauce, it is a capital appendage to roast veal."" 

 Edwin Lees. It may be broiled, stewed, or baked. 



Breakfast Agaric. Place some fresh-made toast, 

 nicely divided, on a dish, and put the agarics upon 

 it ; pepper, salt, and put a small piece of butter 

 on each ; then pour on each one a tea-spoonful of 

 milk or cream, and add a single clove to the whole 

 dish. Place a bell-glass, or inverted basin, over the 



whole ; bake twenty minutes, and serve up without 



* 



removing the glass until it comes to the table, so as to 

 preserve the heat and the aroma, which, on lifting the 

 cover, will be diffused through the room. It dries very 

 readily when divided into pieces, and retains most of its 

 excellence, A few pieces added to soups, gravies, or made- 

 dishes, give a delicious flavour. 



