Edible Morel. Fig. 20.
(Morchella esculenta.)1668.
I know a wood in Bedfordshire called “Morel Wood,” where, in the spring, this rare and delicious fungus abounds. It is generally far from common, and occurs, perhaps, in greater abundance in the south of England. It appears, however, to be pretty well known and in general request amongst housewives, north and south, for the truly exquisite flavour it imparts to gravies and made dishes; and being readily dried, it can be kept for immediate use at any season of the year. The figure shows exactly what the Morel is like; the honeycombed pitted top is hollow, and the almost smooth stem partly so. It yields a delicious ketchup; and the hollow top, well stuffed with minced veal, and dressed between slices of bacon, is a dish of rare and exquisite flavour.
This notice of the Morel would not be complete without reference to the “Giant Morel” (Morchella crassipes) found a few years ago in this country, for the first time, by my friend Miss Lott, of Barton Hall, South Devon. This species, which attains enormous dimensions, is not quite so crisp or rapidly dried as the last, but, as an object of food, is fully as exquisite for flavouring sauces, and other purposes.