Morel

Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water

Rinse the morels well and drain before cooking

In a wide shallow bowl mix the egg and milk

In a thick paper bag mix the cornmeal and pepper

In a deep well-seasoned cast-iron skillet, melt the bacon grease 1" deep. Get it good and hot but not smoking.

Now dip your mushrooms in the milk and let them soak a little while your grease is heating.

Pick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.

Hold your hand on the bottom of the bag so it doesn't break, and gently shake.

Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.

Try to only turn them once, that way your coating stays on better.

Don't salt, bacon grease is salty. When golden, drain on paper.