lemon-juice.
[Illustration: BROILED MUSHROOMS.]
_Mode_.--Cleanse the mushrooms by wiping them with a piece of flannel
and a little salt; cut off a portion of the stalk, and peel the tops:
broil them over a clear fire, turning them once, and arrange them on a
very hot dish. Put a small piece of butter on each mushroom, season with
pepper and salt, and squeeze over them a few drops of lemon-juice. Place
the dish before the fire, and when the butter is melted, serve very hot
and quickly. Moderate-sized flaps are better suited to this mode of
cooking than the buttons: the latter are better in stews.
_Time_.--10 minutes for medium-sized mushrooms.
_Average cost_, 1d. each for large mushrooms.
_Sufficient_.--Allow 3 or 4 mushrooms to each person.
_Seasonable_.--Meadow mushrooms in September and October; cultivated
mushrooms may be had at any time.
[Illustration: MUSHROOMS.]
VARIETIES OF THE MUSHROOM.--The common mushroom found in our
pastures is the _Agaricus campestris_ of science, and another
edible British species is _A. Georgii;_ but _A. primulus_ is
affirmed to be the most delicious mushroom. The morel is
_Morchella esculenta_, and _Tuber cibarium_ is the common
truffle. There is in New Zealand a long fungus, which grows from
the head of a caterpillar, and which forms a horn, as it were,
and is called _Sphaeria Robertsii_.
TO PRESERVE MUSHROOMS.