This recipe may be changed by omitting the flour and adding the yolks of a couple of eggs; milk is preferable to stock, for all the white or light-colored varieties. MORCHELLA. Select twelve large-sized morels; cut off the stalks, and throw them into a saucepan of warm water; let them stand for fifteen minutes; then take them on a skimmer one by one, and drain carefully. Chop fine sufficient cold boiled tongue or chicken to make one cupful; mix this with an equal quantity of bread crumbs, and season with just a suspicion of onion juice, not more than ten drops, and a dash of pepper. Fill this into the mushrooms, arrange them neatly in a baking pan, put in a half cup of stock and a tablespoonful of butter, bake in a moderate oven thirty minutes, basting frequently. When done, dish neatly. Boil down the sauce that is in the pan until it is just sufficient to baste them on the dish; serve at once. =A Second Method.=--Select large-sized morels; cut off the stalk; wash well through several waters. Put into a frying pan a little butter, allowing about a tablespoonful to each dozen mushrooms. When hot, throw in the mushrooms, and toss until they are thoroughly cooked; then add a half pint of milk or stock; cover the vessel, and cook slowly twenty minutes; dust with salt and pepper, and serve in a vegetable dish. This method gives an exceedingly palatable and very sightly dish if garnished with sweet Spanish peppers that have been boiled until tender. =Another Method.=--Remove the stems, and wash the morels as directed in the preceding recipe. Make a stuffing of bread crumbs seasoned with salt, pepper, chopped parsley, and sufficient melted butter to just moisten. Place them in a baking pan; add a little stock and butter; bake for thirty minutes. When done, dish. Into the pan in which they were cooked, turn a cupful of strained tomatoes; boil rapidly for fifteen minutes until slightly thickened; pour this over the mushrooms; garnish the dish with triangular pieces of toasted bread, and serve. GENERAL RECIPES. In the following recipes one may use _Agaricus campestris_, _silvicola_, _arvensis_, or _Pleurotus ostreatus_, or _sapidus_, or _Coprinus comatus_, or any kindred mushrooms. The _Agaricus campestris_, however, are to be preferred. =To Serve with a Boiled Leg of Mutton=, wash well the mushrooms and dry them; dip each into flour, being careful not to get too much on the gill side. In a saucepan have a little hot butter or oil; drop these in, skin side down; dust them lightly with salt and pepper. After they have browned on this side, turn them quickly and brown the gills; add a half pint of good stock; let them simmer gently for fifteen minutes. Take them up with a skimmer, and dish them on a platter around the mutton. Boil the sauce down until it is the proper consistency; pour it over, and serve at once. These are also good to serve with roasted beef.