Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

melted, put the lettuce in with a little chopped chervil, stir now and then till cooked; then sprinkle in it a pinch of flour, wet with broth, boil ten minutes longer, keeping it stirred, and serve. (For a salad of lettuce, see Salad.) _Stuffed._--Proceed as for a stuffed cabbage. _Mushrooms._--Preserved mushrooms are used for sauces only. The first thing to consider very attentively in mushrooms is, not to eat any that you do not know to be good to eat. There are so many kinds of good and bad ones, that it is necessary to be very careful about even the edible ones, or the ones known as such when young; it is better and safer never to use them when old; they are considered old when the comb underneath is black before picking, while when young it is of a pink color. _How to clean and prepare them._--Cut off the lower part of the stem; skin them with a steel knife, commencing at the edge and finishing at the top; cut in pieces, put them in cold water, to which you have added a few drops of vinegar; leave them in it two hours, moving them occasionally; then wash well in two or three waters, and drain. When cleaned and prepared thus, they are ready to be used in sauces, or to cook. _Broiled._--If you have large mushrooms, clean and prepare as above, except that you do not cut them; but when drained, put them upside down on a greased gridiron, and on a moderate fire; place a little butter around the stem upon the comb, and when done place them on a dish which you have warmed in advance, and in the same position they had on the gridiron; put again around the stem some butter kneaded with a little chopped parsley, salt, and pepper, and serve. They must be served warm. As an ornament, you may make, with common white note-paper, as many little square boxes as you have mushrooms to broil; grease them with butter, put the mushrooms in, set them on the gridiron, and on