Mushrooms a la Rivera—Morils

Select large-sized morils; cut off the stalks, wash well and throw them into a saucepanful of tepid water; leave to soak for half an hour, then take them up, one by one, and rub them several times through the hands, being careful not to break them and changing the water each time so as to remove all the adhering sand, then drain. Cut some lean ham into one-eighth inch dice pieces, fry in butter, add the morils and toss both together, then moisten with half a pint of good sherry and a little Malaga; season and cook slowly for half an hour. Fry some sweet Spanish peppers in oil; when done and well drained, add a little meat glaze (No. 402) and lemon juice. Dress the morils in the center of a dish and surround with the sweet peppers; bestrew with chopped parsley.