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These are full of a strange, subdued, old, midsummer interest to me: and though, from the numerous effacements, it is much like cross-reading to make them out; yet, I must here copy a few at random: L s. d And on the opposite page, I can just decipher the following: Dine with Mr. Roscoe on Monday. Call upon Mr. Morille same day. Leave card at Colonel Digby's on Tuesday.
But to come to my point, the Morille may be dress'd when it is either fresh or blanch'd in warm Water, according to the following Receipts, which I had from France. To make a Ragout of Morilles. To fry the Morilles.
Altho' the Morille grows in April, which is the only time when it may be gather'd fresh, yet one may dress the dry'd ones now, by first softening them in warm Water and Salt for three or four Minutes; but, as observ'd before, they are best fresh gather'd. And again, I chuse to put the Receipts for their Management in this place, because they are so near a-kin to the Truffle.
The learned editor remarks that bric, which is mentioned in the thirteenth century by Rutebeuf was played, seated, with a little stick; qui féry is probably the modern game called by the French main chaude; pince merille, which is mentioned among the games of Gargantua, was a game in which you pinched one of the players' arms, crying 'Mérille' or 'Morille'. Though the details of these games are vague, there are many analagous games played by children today, and it is easy to guess the kind of thing which is meant.
White-wine for this use is generally preferred. To Stew Truffles after another manner. Besides this way, they may be used in the same manner as Fowls are stewed or fricasseed, with brown or white Sauces, after they have been soften'd a little by boiling. While I am speaking of the Truffle, I may well enough mention the Receipts for the management of the Morille.
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