To dry Morells, Mushrooms, and Champignons

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
For drying
Instructions (9)
  1. Gather the morells and champignons fresh.
  2. Take off the stalks.
  3. Wash them free from grit.
  4. Drain them dry with a cloth.
  5. Run a fine twine through them with a large needle.
  6. Hang them up in a warm dry place.
  7. When they are perfectly dry, put them into paper bags in boxes close covered.
To prepare for use
  1. When they are wanted for use, lay them in warm water for half an hour.
  2. Prepare them as if they were fresh.
Original Text
To dry Morells, Mushrooms, and Champignons. Take morells and champignons of the largest size, forced mushrooms of the size of a shilling, and let them be gathered fresh; then take off the stalk, wash them free from grit, drain them dry with a cloth, run a fine twine through them with a large needle, hang them up in a warm dry place, and when they are perfectly dry put them into paper bags in boxes close covered. When they are wanted for use lay them in warm water for half an hour, and prepare them as if they were fresh.
Notes
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