Stewed Mushrooms

The mushrooms should be peeled very thin, and put into water, with the juice of a lemon; melt a bit of butter into a stewpan, then put in the mushrooms, and a little pepper and salt; set them over the fire for about fifteen minutes ; (they should do very slow) ; add a little beshemell, if for white, and cou-lis for brown.

X. B. Garden mushrooms are the best.

A Chartreuse

SHEET the mould with sheets of bacon, cut a carrot in leaves, or any flower, to ornament the bottom of the mould ; then lay in a layer of spinage ; scoop the carrot as long as the mould is deep, (the carrots should be boiled first, and all the other vegetables); then trim as many heads of celery; roll out spinage the same length and thickness, then put them upright in the mould, first a carrot, and next spinage. and so on ; then have some good force-meat, and put it all round the sides and bottom of the mould, and fill up the middle with cauliflower and be-shemell ; put a bit of any kind of paste on the top, egg it over, and bind it to the force-meat; then put the mould into a stew pan of water, so as to come up to the middle of the mould; then put the stew pan in the oven for about an hour; when done, turn it out, and take the bacon off, and soak the fat off that runs on the dish : put a little white Italian sauce round the bottom of the dish.

Mushrooms Either For First Or Second Course

Pare the mushrooms the same as an apple; put them in the water, and squeeze a lemon in the water; then put about two ounces of butter into a stewpan that will hold a quart of mushrooms, put in the mushrooms, 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 fire until the liquor is boiled away, and becomes quite dry, but be careful not to let them stick to the bottom of the stewpan; when done, put them into sweetmeat-pots, fill them three parts full, and fill the pot up to the top with clarified butter boiled quite hot.

N. B. The pots will not require to be 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 arc wanted for. By following this method, you may have mushrooms all the year round.

Turtle Herbs In Glaze

Take, marjoram, of both sorts an equal quantity, half the quantity of basil, as much of parsley, of lemon, orange, and common thyme, the same quantity as marjoram, all picked from the stalks; to a large handful of each herb put one pound of shalots, two pottles of mushrooms chopped very fine, two pounds of lean ham, a few truffles, if to be bad, as they help the flavour; put into a stewpan one pound of butter, one quart of the best stock, and then the herbs, ham, etc.; put the stewpan on a slow stove, to stew very gently for three or four hours, or until the stock is quite reduced and the herbs and ham quite tender; then rub them through a tammy; then put them into a stewpan, and one quart of glaze, made from the best stock, or the bottom of braises; put them on a quick stove, and keep stirring them while on the fire; it should be until the glaze is reduced one quarter, or until the herbs become quite thick, and begin to stick to the bottom of the stewpan ; then put it into oval or round potting pots, as they are more convenient than the preserving pots for cutting out small quantities; those herbs will retain their flavour for six years, or longer. Turtle herbs done in this manner will be found very useful for mock-turtle, calf's head hash, matelot of different kinds offish: it takes but a small quantity to give the proper flavour to the above-mentioned uses; about a quarter of an ounce to a pint of sauce, and so on to a larger quantity.

N. B. They will be found very useful to take to the East or West Indies: if they should happen to be mouldy, a little hot water will take it off; the mouldy taste will not penetrate.