Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

TO COOK FISTULINA HEPATICA.

Mrs. Hussey says of it: “If it is not beef itself, it is sauce for it.”

It can be sliced thin and dressed as a salad with mayonnaise dressing or otherwise.

The simplest and best way is to cut the fungus into slices as one would egg-plant. If it is small, slice it into two parts, fry in hot butter, season with pepper and salt.

Another favorite way is to slice the plant across the grain, cut into squares of one-half inch and cook very slowly in a covered pan for twenty minutes. Add a little water, and plenty of butter. Season with pepper and salt.

The F. hepatica always has a slightly acid taste, which is very acceptable to most persons, but objectionable to a few.

McIlvaine.

Salad.—Cut in thin slices and rub them with garlic. Mingle with lettuce or other green salad. Dress with oil, vinegar, pepper, mustard and salt. Serve.

Hay.