The Book of Household Management by Mrs. Beeton

lemon-juice. [Illustration: BROILED MUSHROOMS.] _Mode_.--Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk, and peel the tops: broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon-juice. Place the dish before the fire, and when the butter is melted, serve very hot and quickly. Moderate-sized flaps are better suited to this mode of cooking than the buttons: the latter are better in stews. _Time_.--10 minutes for medium-sized mushrooms. _Average cost_, 1d. each for large mushrooms. _Sufficient_.--Allow 3 or 4 mushrooms to each person. _Seasonable_.--Meadow mushrooms in September and October; cultivated mushrooms may be had at any time. [Illustration: MUSHROOMS.] VARIETIES OF THE MUSHROOM.--The common mushroom found in our pastures is the _Agaricus campestris_ of science, and another edible British species is _A. Georgii;_ but _A. primulus_ is affirmed to be the most delicious mushroom. The morel is _Morchella esculenta_, and _Tuber cibarium_ is the common truffle. There is in New Zealand a long fungus, which grows from the head of a caterpillar, and which forms a horn, as it were, and is called _Sphaeria Robertsii_. TO PRESERVE MUSHROOMS.