The large flap mushrooms are excellent broiled. Have a very clear fire; make the bars of the gridiron very clean, and rub them with mutton suet to prevent them from sticking; a few minutes will broil them. When they stearn out, sprinkle them with pepper and salt; have ready a very hot dish, and when they are taken up, lay a bit or two of butter under and over each. To stew them, put them in a small saucepan with pepper and salt, a bit of butter and a spoonful or two of gravy of roast meat or cream; shake them about, and when they boil they are done.

433. Morels resemble mushrooms in their growth and many other respects, and are usually dressed in the same manner. It is not possible, however, to make catsup from them, which shows that they do not possess the same qualities as mushrooms. For a stew or ragoût of morels, take off their stalks; split them, if large, into two or three pieces; wash them and put them into a basin of warm water, and cleanse them from the sand, etc.; then blanch, drain and put them into a stew-pan, with a piece of butter and some lemon juice. Moisten, after a few turns in the stew-pan, with either brown or white sauce. There are various other modes of dressing them, but as morels are not much eaten in this country, the above may suffice. Morels are of a higher and finer flavour in Eastern countries than here.