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.
TO BROIL ANY CAPPED FUNGUS.
Select those that are spread open and keep the unopened for other styles of serving. Cut off the stems close to the tops. Baste well with melted butter and sprinkle lightly with pepper and salt. Heat the broiler very hot, lay the caps upon it with the gills up and broil over a clear fire, turning the broiler first on one side and then on the other. As soon as tender, which will be in about five minutes, open the broiler, remove the caps with care, and place on well-buttered slices of the toast which have been previously prepared. Pour over the whole a sauce made of drawn butter, or hot water thickened with flour to the consistency of cream.
FRIED TOADSTOOLS.
Take the caps only—one pint—well drained and carefully seasoned with one teaspoonful of salt, one-half teaspoonful black pepper. Place in a pan with one ounce of butter (a lump the size of a small egg). Fry slowly for ten minutes. Add a little milk or cream thickened with flour. Serve on hot toast.