sauce, a little nutmeg, and, if you like, finely sliced ham, cayenne, pepper, and salt, if required; thicken, by mixing the yolk of an egg, by little and little, into the gravy. If to be white, squeeze lemon juice over the mushrooms, after they have stewed in their own gravy: add a tea-spoonful of cream, a piece of butter rolled in flour, cayenne, white pepper, salt, and nutmeg; thicken with the yolk of an egg. Mushrooms to Broil.—The largest flaps are best, but should be fresh gathered. Skin them, and score the under side. Lay them, one by one, into an earthen vessel, brushing each one with oil, or oiled butter, and strewing a little pepper and salt over each. When they have steeped in this, an hour and a half, broil, on both sides, over a clear fire, and serve with a sauce of melted butter, minced parsley, green onions, and the juice of a lemon.
Salsify.
Boil the young shoots, about a year old, as asparagus.
Scorzonera and Skirrets.
The same as carrots; and are good in soup.
Artichokes.
Take off the outer leaves and cut off the stalks. Wash well in cold water, and let them lie in it some time. Put them head downwards, into the pot, take care to keep the water boiling, and add more as it diminishes, for they ought to boil two hours, or more. Float a plate or dish on the top to keep the artichokes under. Draw out a leaf, and if tender, they are done, but not else. Drain them dry, and serve melted butter, in a tureen. To Fry.—Cut off an inch or more, of the leaves, and cut the artichoke down in slices of ¾ of an inch thick, taking out the choke. Parboil the slices in salt and water, then fry them in a pan nearly full of boiling lard, to be quite crisp, and of a fine colour. Drain them before the fire a few minutes.
Jerusalem Artichokes.
Boil, but do not let them remain in the water after they
