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(2) Clean three Red Mullets, put them into a shallow stewpan, pour over 2 wineglassfuls each of sherry and broth, and add a sliced onion, carrot, and turnip, a little parsley and thyme, a blade of mace, two bay-leaves, two slices of lemon, and salt and pepper as desired ; set the pan on a moderate fire, and stew gently for twenty minutes. Place the Mullets on a dish, strain the liquor back into the pan, add a liaison of flour and butter to thicken, pour it over the fish, and serve. (3) Scale the fish, wash and trim nicely, dust well with salt and pepper, lay it in a flat stewpan with chopped mushrooms and shallots, baste with 2 or 3 tablespoonfuls of sherry, and place it over a slow fire. Turn the fish occasionally, and moisten the top of it now and again with the liquor in the pan. When cooked, lay the Mullet very carefully on a hot dish. Pour 4 tablespoonfuls of sherry into a small stewpan, strain the gravy from the fish into it, add 4 tablespoonfuls of chopped parsley and a For details respecting Culinary Processes, Utensils, Mullet — continued. few drops of anchovy sauce, and boil the whole for a few minutes ; then pour it over the fish. Serve with cut lemon. MULLIGATAWNY.— See Mullagatawny. MUM. — This name originated with Christian Muinme, a German brewer, who first brewed this very strong beer in 1492. It is sometimes made with spruce. Pope wrote : The clamorous crowd is hushed with mugs of Mum, from which quotation it is easy to associate the word Mum with silence. MUSCATEL^See Raisins. MUSCLES.— See Mussels. MUSCOVITE CREAM.— See Cream. MUSCOVITE PUNCH.— See Punch. MUSH.— A sort of porridge made with Indian-corn meal, and much favoured by the poorer classes of the United States for its satisfying and nourishing qualities. Made according to the following directions it is fit for any table. Other receipts will be found under Cornflour, Gluten, and Rye. (1) Mix 1 table-spoonful of flour with 4 pint of Indianmeal and 1 saltspoonful of salt, wet it with a little cold water, plunge it into lqt. of boiling water, and let it boil slowly for half an-hour, stirring every few minutes for the first quarter-of-an-hour, and constantly for the last quarterof-an-hour. Serve it in a deep dish with milk or cream ; do not cover it. (2) Put the required quantity of water into a saucepan over the fire, and when it boils shake in gradually sufficient corn-meal to make it thick, stirring at the same time with a wooden spoon ; add a small quantity of salt, move the saucepan to the edge of the fire, and let the contents simmer for fifteen or twenty minutes. When cooked, mix with the Mush a small lump of butter, and serve it with sugar and cream. MUSHROOMS. — To deal with this subject thoroughly or exhaustively would require volumes ; at the very most all that can be given here will be a description of those which are edible and those which are not. The term Mushroom is a modification of the Old English muscheron, the first syllable being very probably allied to or extracted from the same root as the word moss; in any case, the term is applied to nearly all the edible fungi ; but in France and other parts of the Continent they have various names, such as Champignons, Cepes, &c. Using the term Mushrooms as applying to all edible fungi of that particular class, we have still left Morels and Truffles, as differing essentially from Mushrooms ;