EDIBLE FUNGI. 131 



and the estimation in which it is held abroad. It 

 reminds me of tender lambs' kidneys/' Dr. Badham. 



" Very luscious eating, full of rich gravy, with a little 

 of the flavour of mussels." Sowerby. 



" Cook them well, and you will have something better 

 than kidneys, which they much resemble both in flavour 

 and consistence." Mrs. Hussey. 



Modes of Cooking Lactarius deliciosus. "The rich 

 gravy it produces is its chief characteristic, and hence 

 it commends itself to make a rich gravy sauce, or 

 as an ingredient in soups. It requires delicate 

 cooking, for though fleshy it becomes tough if kept on 

 the fire till all the juice is exuded. Baking is perhaps 

 the best process for this agaric to pass through. It 

 should be dressed when fresh and pulpy." Edwin Lees. 



Stewed Deliciosus. " The tourtiere (or pie-dish) 

 method of cooking suits Lactarius deliciosus best, 

 as it is firm and crisp in substance. Be careful to 

 use only sound specimens. Reduce them by cutting 

 across to one uniform bulk. Place the pieces in a 

 pie-dish, with a little pepper and salt, and a small 

 piece of butter on each side of every slice. Tie a 

 paper over the dish, and bake gently for three-quarters 

 of an hour. Serve them up in the same hot dish." 

 Mrs. Hussey 



Deliciosus Pie. Pepper and salt slices of the agaric, 

 and place them in InygrsWli thin slices of fresh 



