I 14 BRITISH EDIBLE FUNGI. 



or eight ounces of lean uncooked ham, cut into small 

 squares, and put them in a large stewpan, adding a 

 large wineglass of the best salad oil, and fry for a few 

 minutes, until the ham takes a pale yellowish colour ; 

 then add the pieces of boletus, and fry for another 

 five minutes ; remove from the fire, and add a tea- 

 spoonful of common salt, a salt spoonful of crushed 

 (not ground) black pepper, one large sweet Spanish 

 red pepper cut in pieces (but if not to be procured 

 substitute a fresh green chili) a little nutmeg, and a 

 teaspoonful of chopped parsley ; add a large wineglass- 

 ful of sherry. Then place it on the fire, the lid of 

 the stewpan closely shut down, and let it stew gently 

 for three quarters of an hour; stir in the juice of half 

 a lemon, and serve up hot. 



XVII.— OTHER BOLETI. 



JUST at the time of year when the edible boletus is 

 going off, and becoming scarce, another species nearly 

 as large, and some think equally good, is making its 

 appearance. Of course the two are often found 

 together, but the plentiful season for one is in advance 

 of that of the other. As soon as the supply of the 

 " edible " slackens, the "rough legged " {Boletus scaber) 

 comes in to take its place. This boletus, which is so 

 common in woods in October, is not quite so broad 



