THE COMMON MUSHROOM. 29 



a brisk fire. When ready, add cream and yolk of 

 egg to bind them together. 



Some persons prefer, after cutting, to soak them in 

 oil for one or two hours, add a piece of garlic instead 

 of parsley, and cook as before. When ready, chopped 

 parsley and lemon juice may be added. 



Stewed mushrooms may be prepared by selecting 

 the yqunger specimens, which are not fully expanded ; 

 wash in cold water, and dry with a cloth ; chop 

 quite finely, put them in a stewpan with a little butter 

 and pepper; let them stand over a brisk fire, and 

 when the butter is melted, squeeze in lemon juice, 

 and add jelly broth, according to quantity; stew 

 until reduced to the consistency of pea soup, and 

 serve with meat, fish, or poached eggs. 



A correspondent has kindly placed at our disposal 

 a curious old formula copied from an old common- 

 place book of . the early part of the seventeenth 

 century. It is very interesting on account of its 

 antiquity, and as such is worthy of a place in the 

 present work. 



"TO DRESS A DISH OF FUNGEE." 



" Take them fresh gathered and put them betweene 

 two dishes, and sett them on a Chaifing Dish of 

 Coles, and there lett them Stewe, but put nothing to 

 them in the first Stewing for they will Yeald Liquor 

 enough of them selves, and When all the Water is 



