Seasonable.—Make this the same time as ketchup, from the beginning of September to the middle of October.
NATURE OF THE MUSHROOM.—Locality has evidently a considerable influence on the nature of the juices of the mushroom; for it has been discovered, after fatal experience, that some species, which are perfectly harmless when raised in open meadows and pasturelands, become virulently poisonous when they happen to grow in contact with stagnant water or putrescent animal and vegetable substances. What the precise nature of the poison in fungi may be, has not been accurately ascertained.
A VERY RICH AND GOOD MUSHROOM SAUCE, to serve with Fowls or Rabbits.
479. INGREDIENTS.—1 pint of mushroom-buttons, salt to taste, a little grated nutmeg, 1 blade of pounded mace, 1 pint of cream, 2 oz. of butter, flour to thicken.
Mode.—Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten minutes, stirring all the time. Pour some of the sauce over the fowls, and the remainder serve in a tureen.
Time.—10 minutes. Average cost, 2s.
Sufficient to serve with a pair of fowls.
Seasonable from August to October.
HOW TO MIX MUSTARD.
480. INGREDIENTS.—Mustard, salt, and water.