THE EDIBLE BOLETUS. I I 3 



Some roast them with onions (basting with butter), 

 but as the onions take longer to cook than the 

 boletus, the latter must not be added until the former 

 have begun to soften. 



Dr Badham says that the best method of cooking 

 this fungus must be left to the taste of the individual 

 interested. In every way it is good. " Its tender and 

 juicy flesh, its delicate and sapid flavour, render it 

 equally acceptable to the plain and to the accom- 

 plished cook. It imparts a relish alike to the homely 

 hash and the dainty ragout, and may be truly said 

 to improve every dish of which it is a constituent." 

 Whilst the Rev. M. J. Berkeley wrote that " Though 

 much neglected in this country, it appears to be a 

 most valuable article of food. It resembles much in 

 taste the common mushroom, and is quite as delicate : 

 it abounds in seasons when these are not to be 

 found." 



A novel method of cooking this fungus has been 

 recommended by Mr Edwin Lees, but we have never 

 tested it. He says," It should not be disguised with any 

 sauce beyond lemon juice and powdered lump sugar ; 

 in fact, as part of a fungus dinner it should come last 

 with the puddings and sweets. As a fricassee or 

 sweet omelette it is excellent, and when thus delicately 

 cooked has a close resemblance to custard pudding." 

 Another plan of preparation is thus described — 

 Remove the stems and pores from the fungi, and 

 divide the remainder into half inch slices. Take six 



H 



