RECIPES 313 



potato answering for a crust; bake in the oven for 

 half an hour, and brown before a brisk fire." 



Doubtless many other species of mushroom would 

 lend themselves equally well to this particular treat- 

 ment. 



16 Baked Qambosus 



" 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 tablespoonful 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 aroma, 

 which, on lifting the cover, will be diffused through 

 the room." — Cooke. "A great quantity of gravy 

 comes out of it, mingled, in the case of a good 

 specimen, with osmazome, which tastes very much 

 like the similar brown exudation on the surface of a 

 roast leg of mutton." — Robinson. 



17 Fried Mushrooms on Toast 



Place a pint of mushrooms in a pan, with a piece 

 of butter about the size of an egg ; sprinkle in a tea- 

 spoonful of salt, and half a teaspoonful of pepper; 

 when the butter is nearly absorbed, thicken with 

 fresh butter and flour and pour upon hot toast, which 

 should be served hot. 



18 flushrooms with Bacon 



Fry a few rashers of nice streaky bacon in the 

 pan in the usual manner; when nearly done add a 



