To broil Truffles.
The Truffle being brought in fresh, wash it well, and cut off the rough
Coat on the outside: some of these will be as large as one's Fist, and they
are the best for this purpose; but let them be of any size, as soon as the
Coat is off, cut them through a little more than half-way, and put Pepper
and Salt into the opening, and close it again; then wrap up each Truffle in
wet Paper close, and broil them over a gentle Fire of Wood-Embers till you
judge they are enough, which will be as soon as they are very hot quite
through; let them be turn'd as occasion requires, that they may be all
equally done, and then serve them to the Table in a folded Napkin. This is
a very good way of eating them, but the other I have more frequently eaten.
To Stew Truffles in Wine.
The Truffles must be peel'd from the rough Coat on the outside, and
well-wash'd; then cut your Truffles into Slices, and stew them in White
wine, or Claret, which you please, with Salt, Pepper, and a Bay-leaf; or in
the lieu of that, some _Jamaica_ Pepper, and serve them. White-wine for
this use is generally preferred.
To Stew Truffles after another manner.
Gather Truffles, peel them and wash them, and then cut them in Slices,
after which fry them a little in a Stew-pan, with either Butter or
Hog's-Lard, and a little Wheat-Flower; then take them out and drain them,
and put them again in a Stew-pan with Gravey, a bunch of Sweet-Herbs, some
Salt, Pepper, and Nutmeg grated; and when they have stewed a little in
this, strain the Liquor, and dish them for the Table, garnished with Slices
of Lemmon.
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