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Another way which he directs, is to make a pretty thick Batter of Flower, Water, or Milk and Eggs beaten together with some Salt and Pepper, to dip them in, and then fry them like Tripe; and for their Sauce, he recommends Butter, a little White-wine, and some of the Mushroom-Gravey, to be well mix'd together.
These large-flap Mushrooms are still good for stewing or broiling, so long as they have no Worms in them, and the Gills are then in the best state for making Ketchup, or Mushroom-Gravey; altho' the red Gills will do, but the smaller Buttons are what most People covet for Pickling.
In the gathering of Mushrooms, we are sure to meet with some of all sizes; the very small for pickling, the large Buttons for stewing or making Mushroom-Loaves, and Mushroom-Gravey, and the large Flaps for broiling or making of Ragous, or stewing, and Ketchup: therefore to follow the common way, we should make two or three Parcels of them. Mears, at Temple-Bar.
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.
The following Receipts for making of Mushroom-Ketchup, and Mushroom-Gravey, I had from a Gentleman named Garneau, whom I met at Brussels, and by Experience find them to be very good. To make Mushroom Ketchup.
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