The Art of Cookery Made Easy and Refined

upright alternately round the inside of the bacon slips of cleaned turnips, carrots, pickle cucumbers, and celery and asparagus heads. Lay a forcemeat at the bottom and round the inside of the vegetables, filling the center with small pieces of veal or mutton passed with sweet herbs, pepper, salt, and lemon juice. Cover it with forcemeat, wash it with yolk of egg, and bake it. When it is to be served up turn it gently out of the mould into a deep dish, take off the bacon, make a little hole at the top, and add a small quantity of good cullis. _Broiled Mushrooms._ CLEAN with a knife fresh forced mushrooms, and wash and drain them dry. Then make a case with a sheet of writing paper, rub the inside well with fresh butter, and fill it with the mushrooms. Season them with pepper and salt, put them upon a baking plate over a slow fire, cover them with a stewpot cover with some fire upon it, and when the mushrooms are nearly dry, serve them up very hot. _Stewed Mushrooms (brown)._ CLEAN with a knife a pottle of fresh forced mushrooms, put them into water, and when they are to be stewed take them out with the hands to avoid the sediment. Then put them into a stewpan with an ounce and an half of fresh butter, a little salt, and the juice of half a lemon. Cover the stewpan close, put it over a fire, and let the mushrooms boil for five minutes. Then thicken them with a little flour and water mixed, add a small quantity of liquid of colour, (some cayenne if approved,) and stew them gently for five minutes more. _Stewed Mushrooms (white)._ LET the same process be followed as above; but instead of adding liquid of colour put to them a gill of good cream. _Mashed Turnips._ PARE and boil them till three parts done; then squeeze them between two plates, put them into a stewpan, add flour, fresh butter, cream, and salt, a little of each. Mix them well over a fire, stew