cs in small pieces; pepper,
salt, and place them on small shreds of bacon, in the bottom of a pie
dish; then put in a layer of mashed potatoes, and so fill the dish,
layer by layer, with a cover of mashed potatoes for the crust. Bake well
for half an hour and brown before a quick fire.

_A la provencale._--Steep for two hours in some salt, pepper, and a
little garlic; then toss them into a small stewpan over a brisk fire
with parsley chopped and a little lemon juice.

_Agaric catsup._--Place the agarics of as large a size as you can
procure, layer by layer, in a deep pan, sprinkling each layer as it is
put in with a little salt. Then next day stir them several times well so
as to mash and extract their juice. On the third day strain off the
liquor, measure and boil for ten minutes, and then to every pint of
liquor add half an ounce of black pepper, a quarter of an ounce of
bruised ginger root, a blade of mace, a clove or two, and a teaspoonful
of mustard seed. Boil again for half an hour; put in two or three bay
leaves and set aside until quite cold. Pass through a strainer and
bottle; cork well and dip salt on the gills. Lay them top downwards on a
gridiron over a moderate fire for five or six minutes at the most.

_To stew mushrooms._--Trim and rub clean half a pint of large button
mushrooms. Put into a stewpan 2 ounces of butter; shake it over a fire
until thoroughly melted; put in the mushrooms, a teaspoonful of salt,
half as much pepper, and a blade of mace pounded; stew until the
mushrooms are tender, then serve on a hot dish. This is usually a
breakfast dish.

_Mushrooms a la creme._--Trim and rub half a pint of button mushrooms;
dissolve in a stewpan 2 ounces of butter rolled in flour; put in the
mushrooms, a bunch of parsley, a teaspoonful of salt, half a teaspoonful
each of white pepper and of powdered sugar; shake the pan for ten
minutes; then beat up the yolks of two eggs with two tablespoonfuls of
cream, and add by degrees to the mushrooms; in two or three minutes you
can serve them in sauce.

_Mushrooms on toast._--Put a pint of mushrooms into a stewpan with two
ounces of butter rolled in flour; add a teaspoonful of salt, half a
teaspoonful of white pepper, a blade of powdered mace, and a half a
teaspoonful of grated lemon; stew until the butter is all absorbed; then
serve on toast as soon as the mushrooms are tender.

APPENDIX B.

GLOSSARY OF TERMS USED IN DESCRIBING MUSHROOMS.

_Abortiv