134 



Marvels of the Universe 



I'horo fti/] 



lErltcard Step, F.L.S. 



THE BEEF-STEAK. FUNGUS. 



The Vegetable Beef-steak is here shown as it gro\vs from the trunk of an oak-tree. The margin is often flat and even. 



though the form shown is quite characteristic. 



a consequence, if we gather beef-steaks from a particular oak-tree one autumn, we may go back to 

 it in several succeeding years at a similar date with the certainty of gathering another crop. 



Our photographs not only show the Vegetable Beef-steaks as they grow, but also a dishful 

 of " fillets " to give an idea of the meaty appearance of the flesh. There is really something in 

 the name, for this strange fungus is — like many others of its tribe — a wholesome article of food. 

 For my part, I think there are many fungi that provide better eating, but this is entirely 

 a matter of personal taste, and there have not been wanting epicures who declare that the 

 Vegetable Beef-steak can scarcely be beaten in this class of food-stuffs. It lends itself to varied 

 treatment, or can be cooked almost without any preparation. For the simpler process, it needs only 

 to be lightly washed to rid it of any woodland particles that may have adhered to its moist surface, 

 then broiled like any other steak — or with another steak of the orthodox kind if it is to make a 

 meal for one who harbours doubts as to the possibility of such things as fungi being palatable by 

 themselves. Some stew it, adding seasoning of various kinds and yolk of egg when it is all but 

 ready to be served up. It may be sliced and fried, either by itself or with animal steak accompanying 

 it. Some there are who do not care for it as a solid, though they enjoy its flavour ; these have it 

 stewed down to make a stock which can be used in various ways, whilst the " steak " itself may be 

 rejected. Again, it has been treated like beetroot (which the flesh also much resembles), by being 

 cut into thin slices and added to the salad-bowl. 



The first appearance of the Vegetable Beef-steak is that of a more or less rounded, pale-red knob 

 bursting through a crevice in the bark of the oak-tree and gradually spreading out into a some- 

 what flabby fan, thin at the edge and thick at its base, as may be seen in the photo of the " fillets." 



