4 qts. soft, coarse crumbs 1/2 cup minced onion

1 cup minced parsley

4 quarts chopped mushrooms

2 teaspoons celery salt

2 teaspoons pepper 3/4 to 1 pound bacon

3 tablespoons salt

2 cups barley flour

3 quarts mushroom water or brown stock

1/2 cup oil or butter

Use fresh mushrooms, or soak two pounds dried ones twenty-four hours or longer in cold water to cover; drain, and reserve water. Chop mushrooms. Cook sliced bacon until slightly brown; chop, and add to mushrooms. Cook onion slowly in bacon fat for five minutes; add flour, stir until smooth. Add stock or mushroom water, cook until thickened, stirring constantly, and cool until lukewarm. Add half of salt, and coarsely crumbled white bread crumbs, with exception of three cups reserved for top. Add parsley, celery salt, and remaining salt to mushrooms, and add sauce to make quite moist. Put in baking dishes, cover with crumbs which have been mixed with melted butter or oil. Bake till crumbs are well browned.