ust of bread, being boil'd, drain them from the
water, and fry them in sweet sallet oyl; being fried serve them in a
dish with oyl, vinegar, pepper, and fryed parsley. Or fry them in
clarified butter.

_To stew Mushrooms._

Peel them, and put them in a clean dish, strow salt on them, and put
an onion to them, some sweet herbs, large mace, pepper, butter,
salt, and two or three cloves, being tender stewed on a soft fire,
put to them some grated bread, and a little white wine, stew them a
little more and dish them (but first rub the dish with a clove of
garlick) sippet them, lay slic't orange on them, and run them over
with beaten butter.

_To stew Mushrooms otherways._

Take them fresh gathered, and cut off the end of the stalk, and as
you peel them put them in a dish with white wine; after they have
laid half an hour, drain them from the wine, and put them between 2
silver dishes, and set them on a soft fire without any liquor, &
when they have stewed a while pour away the liquor that comes from
them; then put your mushrooms into another clean dish with a sprig
of time, a whole onion, 4 or five corns of whole pepper, two or
three cloves, a piece of an orange, a little salt, and a piece of
good butter, & some pure gravy of mutton, cover them, and set them
on a gentle fire, so let them stew softly till they be enough and
very tender; when you dish them, blow off the fat from them, and
take out the time, spice, and orange from them, then wring in the
juyce of a lemon, and a little nutmeg among the mushrooms, toss them
two or three times, and put them in a clean dish, and serve them hot
to the table.

_To dress Champignions in fricase, or Mushrooms,
which is all one thing; they are called also Fungi,
commonly in English Toad Stools._

Dress your Champignions, as in the foregoing Chapter, and being
stewed put away the liquor, put them into a frying-pan with a piece
of butter, some tyme, sweet marjoram, and a piece of an onion minced
all together very fine, with a little salt also and beaten pepper,
and fry them, and being finely fried, make a lear or sauce with
three or four eggs dissolved with some claret-wine, and the juyce of
two or three oranges, grated nutmeg, and the gravy of a leg of
mutton, and shake them together in a pan with two or three tosses,
dish them, and garnish the dish with orange and lemon, and rub the
dish first with a clove of garlick, or none.

_To broil Mushrooms._