Lightly fry onions to a golden brown in the dripping/oil. Add beef, mix well, season and fry until cooked, turning frequently. Drain excess fat. Slice courgettes and lightly fry (fat drained from meat may be used). Slice the puffball and layer in a deep casserole with meat, onion and courgettes. Add stock to cover. Cover dish with foil or lid and bake at 190˚C (375˚F, Mark 5) for 1½–2 hours. Serve with baked potatoes.
This recipe has been slightly adapted from one I received from Sharon Shute.
There are many species of puffball that are good to eat and none in Britain that are poisonous. The earth-balls on the other hand are not edible. Always make sure that any puffball you are collecting to eat is young and fresh. They must be white right through, so if they are beginning to yellow, discard them.
Cook and use all species of puffball as you would the giant puffball or you can cut them in thin slices, dry them and then fry them some time later without first soaking them in water. The result is a puffball (potato) crisp!
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