EDIBLE FUNGI. 141 



" One of the most excellent fungi that grows ; its 

 flavour very strongly resembles oysters.'" The Rev. W. 

 Houghton. 



Modes of Cooking Hydnum repandum. The hedgehog 

 mushroom is dense in structure, and in whatever way 

 it may be cooked, all authorities agree that it must 

 be done slowly at a low temperature until it is tender, 

 and with plenty of stock or white sauce to supply its 

 deficiency in moisture. 



Stewed Hydnum. " Cut the mushrooms in pieces and 

 steep for twenty minutes in warm water ; then place in 

 a pan with butter, pepper, salt, and parsley ; add beef or 

 other gravy, and simmer for an hour." Trans, from M. 

 Roques. 



" Stew in a brown or white sauce/' Mrs. Hussey. 



" Cut up in bits about the size of a bean, and stew in 

 white sauce, when it will almost pass off as oyster sauce." 

 The Rev. W. Houghton, F.L.S 



Agaricus orcella (Orgelle or Vegetable Sweetbread). 



Pileus thin, irregular, dej^essed in the centre, lobed, 

 with undulated borders, from two to three inches across. 

 In colour clear white, sometimes tinted with pale brown 

 on its prominences, and occasionally with a grey centre 

 or even lightly zoned with grey. Its surface is soft and 

 smooth to the touch, except in wet weather, when it 



