In
France they steep them in oil, adding salt,
pepper, and a little garlic ; they are then tossed
up in a small stewpan over a brisk fire, with
chopped parsley and a little lemon- juice.
The morel is occasionally found in Great
Britain. In the opinion of fungus-eaters it is a
great luxury. It is prepared in the same way
as the common mushroom, but its flavour is
more delicate. Ordinarily it is obtained from
our Italian warehouses, but, if sought for about
the beginning of summer, it may not un-
frcquently be found in our orchards and woods.
Another fungus met with in English markets
is the truSle. It is more uncommon in this
country than the morel, but it is imported in
considerable quantities from France. Truffles
gi'ow entirely underground, and truffle-hunting
dogs, and even swine, are trained to discover
them. They impart a fine flavour to soups and
gravies, and enter into the composition of
stuffing for boars' heads, fish, and other kinds
of animal food. In his valuable work on
the " Esculent Funguses of England," Dr.
Badham remarks of the odours and tastes of
mushrooms that both one and the other are far
more numerous in this case of plant than in
anj^ other with which we are acquainted.
Some of them give out powerfully disagreeable
odours, whilst others peld the most agreeable of
perfumes. The authority just mentioned enu-
merates no fewer than forty-eight species of
mushroom, all of which are good to eat. The
great objection, however, to mushrooms, is
MnSHKOOMS.
that some of them are very poisonous ; and mis-
takes occur so often that only persons skilled
in distinguishing the various species ought to
be trusted for administering them indis-
criminately as food. On the Continent persons
are specially appointed to examine all fungi
sent to market, so that only those which are
safe to cat are allowed to be sold. According
to Dr. Badham, the majority of fungi are
harmless, but his account of the poisonous
effects of the minority, and the post-mortem
appearance of the organs of those who have
died through partaking of them, are enough to
alarm the most stout-hearted.
Mushrooms (Antidote to poisonous fimgi) .
— " All fungi should bo used with caution, for
even the champignon, and edible garden
mushrooms, possess deleterious qualities, when
grown in certain places. All the edible species
should be thoroughly masticated before being
taken into the stomach, as this greatlj' lessens
the effect of poisons. TVTien accidents of this
sort happen, vomiting should be immediat-ely
excited, and then the vegetable acids should be
given — either vinegar, lemon-juice, or that of
apples ; after which, give ether and anti-spas-
modic remedies, to stop the excessive bilious
vomiting. Infusions of gall-nut, oak-bark,
and Peru\-ian bark are recommended as capable
of neutralising the poisonous principle of
mushrooms. It is, however, the safest way not
to eat any of the good but less common kinds
until they have been soaked in vinegar. Spirit
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Page 945
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In France they steep them in oil, adding salt, pepper, and a little garlic ; they are then tossed up in a small stewpan over a brisk fire, with chopped parsley and a little lemon- juice. The morel is occasionally found in Great Britain. In the opinion of fungus-eaters it is a great luxury. It is prepared in the same way as the common mushroom, but its flavour is more delicate. Ordinarily it is obtained from our Italian warehouses, but, if sought for about the beginning of summer, it may not unfrcquently be found in our orchards and woods. Another fungus met with in English markets is the truSle. It is more uncommon in this country than the morel, but it is imported in considerable quantities from France. Truffles grow entirely underground, and truffle-hunting dogs, and even swine, are trained to discover them. They impart a fine flavour to soups and gravies, and enter into the composition of
stuffing for boars' heads, fish, and other kinds of animal food. In his valuable work on the " Esculent Funguses of England," Dr. Badham remarks of the odours and tastes of mushrooms that both one and the other are far more numerous in this case of plant than in anj^ other with which we are acquainted. Some of them give out powerfully disagreeable odours, whilst others yield the most agreeable of perfumes. The authority just mentioned enumerates no fewer than forty-eight species of mushroom, all of which are good to eat. The great objection, however, to mushrooms, is
MnSHKOOMS.
that some of them are very poisonous ; and mistakes occur so often that only persons skilled in distinguishing the various species ought to be trusted with administering them indiscriminately as food. On the Continent persons are specially appointed to examine all fungi sent to market, so that only those which are safe to cat are allowed to be sold. According to Dr. Badham, the majority of fungi are harmless, but his account of the poisonous effects of the minority, and the post-mortem appearance of the organs of those who have died through partaking of them, are enough to alarm the most stout-hearted.
Mushrooms (Antidote to poisonous fungi) . — " All fungi should bo used with caution, for even the champignon, and edible garden mushrooms, possess deleterious qualities, when grown in certain places. All the edible species should be thoroughly masticated before being taken into the stomach, as this greatly lessens the effect of poisons. TVTien accidents of this sort happen, vomiting should be immediately excited, and then the vegetable acids should be given — either vinegar, lemon-juice, or that of apples ; after which, give ether and anti-spasmodic remedies, to stop the excessive bilious vomiting. Infusions of gall-nut, oak-bark, and Peruvian bark are recommended as capable of neutralising the poisonous principle of mushrooms. It is, however, the safest way not to eat any of the good but less common kinds until they have been soaked in vinegar. Spirit
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MUS