Either For First Or Second Course

Park the mushrooms the same as an apple, put them in the water, and squeeze a lemon into it; then put about two ounces of butter into a stewpan that will hold a quart of mushrooms; put in the mushrooms, with a little pepper and salt, and the juice of two lemons ; put them over a slow fire to draw down : they discharge a great deal of liquor, and should remain on the lire until the liquor has boiled away, and they become quite dry; but he careful not to let them stick to the bottom of the stewpan: when done, put them into sweat-meat pots, fill them three parts full, and fill the pot up to the top with clarified butter, quite hot.

N.B. The pots will not require to he covered over when they are wanted for use; put the mushrooms into a stewpan to warm, strain the butter from them, and put them either into brown or white sauce, according to what they are wanted for. By following this method, you may have mushrooms all the year round.

Truffles To Keep A Year, Or More

Brush the dirt very clean from them after washing them in several waters, then put them into a stewpan; put in some very strong stock, and half the quantity of fat from a brown braise, a quart of sherry to about six pounds of truffles, one dozen of onions, a faggot of sweet herbs, a few blades of mace tied up in the faggot; put the stewpan on a slow stove to boil for one hour; then take them out, and divide those which you wish to send for second course, which should be the largest and roundest; peel the others, and put them in sweet-meat pots, the unpeeled the same; skim the fat from the braise, and clarity it; boil the other part to a glaze, pour it over the truffles, and then add the fat, while quite hot; the truffles should be entirely covered.

N. B. The reason for peeling the truffles that are wanted for cut res, etc. is, that they are ready at a short notice, take up less room, and do not waste the glaze that they are preserved in; it is very excellent for giving the proper flavour to the sauce.