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Updated: May 6, 2025
What I learn'd else from the above mention'd Gentleman, concerning the preparing of Mushrooms for eating, was, that they should be always used when they are fresh gather'd, and then only such as are without Worms, which may be easily perceived by cutting their Stems cross-wise; and also that as soon as the Peel is pared off, and the Gills, let the large Mushrooms be cut into pieces, of the bigness of Nutmegs, and thrown into Water, as well the Stems as the Caps, for they are both good; then wash them well, and stew them a Sauce-pan, without putting any Liquor to them, or Spice, or Salt, till they have discharged a great deal of their own Liquor, and, begin to grow tender; you will then find them shrink into a very narrow compass, and must have the greatest part of the Liquor poured from them, with which you may make the Mushroom-Gravey abovemention'd.
Where there is the conveniency of an Oven, we may bake such a Fish with less trouble than roasting it; and in that case rub the outside with the Yolk of an Egg, and roll it in some of the Mixture abovemention'd, the Anchovy and butter'd Eggs excepted, putting some Vinegar and Butter in the Pan.
Take a Leg, or what they call in some Places a Shin of Beef, prepare it as prescribed above for the Leg of Veal, and use the muscular Parts only, as directed in the foregoing Receipt; do every thing as abovemention'd, and you will have a Beef-Glue, which, for Sauces, may be more desirable in a Country-House, as Beef is of the strongest nature of any Flesh.
When this is done, cut two small Laths of Willow, or any other Wood, except Deal, or such as has a Turpentine Juice in it, of the length of the Fish, and lay the Fish upon the Spit, with the two Laths upon the Fish, and bind them together with a Fillet of Linnen, about an Inch wide, which must be wrapp'd round them in a Screw-like manner, and then laid down to the Fire, and basted very well with Butter, and drudged with Crumbs of Bread, and the same sort of Sweet-herbs that were used in the Mixture abovemention'd.
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