spoonful of chop led paisley; melt it, then put in the Morels, and toss them for a few minutes over the fire. Moisten with white wine, season with salt and pepper and a small quantity of grated nutmeg, and stew them gently for half- an-hour. Put loz. of butter into a saucepan with 1 heaped table spoonful of flour, and stir it over the fire until browned ; then mix in gradually 1 breakfast-cupful of stock, and continue stirring until thickened and boiling. When the Morels are cooked, pour the thickened stock over them, add the juice of half a lemon, and a small piece of chicken glaze about the size of a walnut✪ Morels à l'italienne, and boil until the glaze has dissolved. Put the Morels on to a hot dish, pour the sauce over them, garnish with sippets of toast or crofitons of fried bread, and serve. Fig. 1189. Morel. For details respecting Culinary Processes , Utensils , Sauces, <L’c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 949 Morels — continued. Stewed Morels. — (1) Trim the ends of the stems and split lib. of Morels crosswise, wash them thoroughly, then put them into boiling water that lias been slightly acidulated with vinegar or lemon-juice. Drain at once ; put them in a saucepan with a good-sized lump of butter and the juice of a lemon, place the lid on, and stand it over the lire until the butter has reduced. When cooked, turn the Morels on to a hot dish, and serve them either plain or with any sauce liked ; or they may be served as a garnish. (2) Put lib. of Morels quite dry into a cloth, and shake for a-quarier-of-an hour to free them from sand; then put them into a small bowl with a seasoning of pepper and salt, 1 dessert-spoonful of ketchup, and 2oz. of butter. Cover the bowl and steam them for fifteen minutes. This may be done by taking the lid oft' a kettle of boiling water and fitting in the bowl of Morels in place of the lid. Serve thin slices of bread-and-butter with them. (3) Wash lib. of Morels, and cut the very large ones into quarters, leaving the small ones whole. Put them in a saucepan with 1 wineglassful of sherry, and sufficient gravy to cover, season with salt and pepper and a small quantity of beaten mace✪ Stewed Morels, put them over the fire until the liquor boils, then move them to the side and stew gently for f.n hour. Knead loz. of butter with 1 table spoonful of flour, and when the Morels are cooked, put it in with them, add 1 table spoonful of lemon-juice, and stir over the fire until the gravy is thick and boiling. Turn the Morels on to a hot dish, pour the gravy over them, and serve while very hot. Stuffed Morels. — After cleaning the Morels, cut them at the bottom far enough to admit a forcemeat of cold chopped meat and bread, highly seasoned, or of partly-cooked sausage-meat ; close them with a wooden or small metal skewer, lay them on small slices of bread, and place in a moderate oven to bake for about ten minutes, or until tender. Serve on the toast, very hot. MORELLOS. — See Cherries. MOBET.-A wine formerly made of honey — it is not manufactured now. MORINGA.— A tree (Moringa pterygosperma) that grows wild in Jamaica and other warm climates. The root of it is extensively used for culinary purposes in the countries where it grows, and for that reason it is popularly known as the horseradish tree. MOROCANELLA. — One of the sweet wines of Cyprus.

AI-modernized reading of the original text

spoonful of chopped parsley; melt it, then put in the Morels, and toss them for a few minutes over the fire. Moisten with white wine, season with salt and pepper and a small quantity of grated nutmeg, and stew them gently for halfan-hour. Put loz. of butter into a saucepan with 1 heaped table spoonful of flour, and stir it over the fire until browned ; then mix in gradually 1 breakfast-cupful of stock, and continue stirring until thickened and boiling. When the Morels are cooked, pour the thickened stock over them, add the juice of half a lemon, and a small piece of chicken glaze about the size of a walnut, and boil until the glaze has dissolved. Put the Morels on to a hot dish, pour the sauce over them, garnish with sippets of toast or croutons of fried bread, and serve. Fig. 1189. Morel. [illustration: Fig. 1189. Morel.]. Stewed Morels. — (1) Trim the ends of the stems and split lib. of Morels crosswise, wash them thoroughly, then put them into boiling water that has been slightly acidulated with vinegar or lemon-juice. Drain at once ; put them in a saucepan with a good-sized lump of butter and the juice of a lemon, place the lid on, and stand it over the lire until the butter has reduced. When cooked, turn the Morels on to a hot dish, and serve them either plain or with any sauce liked ; or they may be served as a garnish. (2) Put lib. of Morels quite dry into a cloth, and shake for a quarter of an hour to free them from sand; then put them into a small bowl with a seasoning of pepper and salt, 1 dessert-spoonful of ketchup, and 2oz. of butter. Cover the bowl and steam them for fifteen minutes. This may be done by taking the lid oft' a kettle of boiling water and fitting in the bowl of Morels in place of the lid. Serve thin slices of bread-and-butter with them. (3) Wash lib. of Morels, and cut the very large ones into quarters, leaving the small ones whole. Put them in a saucepan with 1 wineglassful of sherry, and sufficient gravy to cover, season with salt and pepper and a small quantity of beaten mace, put them over the fire until the liquor boils, then move them to the side and stew gently for f.n hour. Knead loz. of butter with 1 table spoonful of flour, and when the Morels are cooked, put it in with them, add 1 table spoonful of lemon-juice, and stir over the fire until the gravy is thick and boiling. Turn the Morels on to a hot dish, pour the gravy over them, and serve while very hot. Stuffed Morels. — After cleaning the Morels, cut them at the bottom far enough to admit a forcemeat of cold chopped meat and bread, highly seasoned, or of partly-cooked sausage-meat ; close them with a wooden or small metal skewer, lay them on small slices of bread, and place in a moderate oven to bake for about ten minutes, or until tender. Serve on the toast, very hot. MORELLOS. — See Cherries. MOBET.-A wine formerly made of honey — it is not manufactured now. MORINGA.— A tree (Moringa pterygosperma) that grows wild in Jamaica and other warm climates. The root of it is extensively used for culinary purposes in the countries where it grows, and for that reason it is popularly known as the horseradish tree. MOROCANELLA. — One of the sweet wines of Cyprus.

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