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1036
Enquire within upon everything
·
Robert Kemp Philp
425
[A
GOOD
SUGGESTION
IS
OFTEN
INVALUABLE.]
1127.
Stewed
Mushrooms.
Cut
off
the
ends
of
the
stalks,
and
pare
neatly
some
middle-sized
or
button
mushrooms,
and
put
them
into
a
basin
of
water
with
the
juice
of
a
lemon
as
they
are
done.
When
all
are
prepared,
take
them
from
the
water
with
the
hands
to
avoid
the
sediment,
and
put
them
into
a
stewpan
with
a
little
fresh
butter,
white
pepper,
salt,
and
a
little
lemon
juice;
cover
the
pan
close,
and
let
them
stew
gently
for
twenty
minutes
or
half
an
hour;
then
thicken
the
butter
with
a
spoonful
of
flour,
and
add
gradually
sufficient
cream,
or
cream
and
milk,
to
make
the
same
about
the
thickness
of
good
cream.
Season
the
sauce
to
palate,
adding
a
little
pounded
mace
or
grated
nutmeg.
Let
the
whole
stew
gently
until
the
mushrooms
are
tender.
Remove
every
particle
of
butter
which
may
be
floating
on
the
top
before
serving.
1128.
Indications
of
Wholesome
Mushrooms.
Whenever
a
fungus
is
pleasant,
in
flavour
and
odour,
it
may
be
considered
wholesome;
if,
on
the
contrary,
it
have
an
offensive
smell,
a
bitter,
astringent,
or
styptic
taste,
or
even
if
it
leave
an
unpleasant
flavour
in
the
mouth,
it
should
not
be
considered
fit
for
food.
The
colour,
figure,
and
texture
of
these
vegetables
do
not
afford
any
characters
on
which
we
can
safely
rely;
yet
it
may
be
remarked
that
in
colour
the
pure
yellow,
gold
colour,
bluish
pale,
dark
or
lustre
brown,
wine
red,
or
the
violet,
belong
to
many
that
are
eatable;
whilst
the
pale
or
sulphur
yellow,
bright
or
blood-red,
and
the
greenish
belong
to
few
but
the
poisonous.
The
safe
kinds
have
most
frequently
a
compact,
brittle
texture;
the
flesh
is
white;
they
grow
more
readily
in
open
places,
such
as
dry
pastures
and
waste
lands,
than
in
places
humid
or
shaded
by
wood.
In
general,
those
should
be
suspected
which
grow
in
caverns
and
subterranean
passages,
on
animal
matter
undergoing
putrefaction,
as
well
as
those
whose
flesh
is
soft
or
watery.
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