662. Mushrooms

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
Instructions (20)
  1. Take about fifty button mushrooms.
  2. Cut the roots off.
  3. Wash and rub the skin off with a cloth.
  4. Cut them in slices the size of a shilling, tail and all.
  5. Put them in a stewpan with two ounces of butter, a small teaspoonful of salt, two pinches of pepper, and the juice of half a lemon.
  6. Put them on the fire and simmer till tender.
  7. Dish them up on a nice crisp toast.
  8. Should you require any sauce, add, when nearly done, half a spoonful of flour, a gill of broth, milk, or cream, or even water.
  9. Stew a few minutes longer, pour over toast and serve.
For large mushrooms
  1. If very large, they should have been carefully picked, for if the dirt should have got into the under part it is difficult to remove it.
  2. Cut off the end of the tail and peel the top.
  3. Put them on a gridiron.
  4. Season moderately with salt and pepper.
  5. Turn them and when done serve them on a very hot dish.
  6. Put on each a piece of butter the size of a nut, and a squeeze of a lemon.
  7. Put in a hot oven for a minute, or before the fire, and serve.
  8. A little Harvey’s or Soyer’s sauce is an improvement.
Alternative for large mushrooms
  1. They may also be put in an oven, by laying them in a sauté-pan or tin dish.
  2. Put a little butter and season over each, and a drop of Harvey’s sauce.
  3. Let them remain twenty minutes, and serve with gravy over.
Original Text · last edited 12 days ago
662. Mushrooms.—These are good every way when fresh; for a dish take about fifty button, cut the roots off, wash and rub the skin off with a cloth, cut them in slices the size of a shilling, tail and all, put them in a stewpan, with two ounces of butter, a small teaspoonful of salt, two pinches of pepper, and the juice of half a lemon, put them on the fire, simmer till tender, and dish them up on a nice crisp toast; should you require any sauce, add, when nearly done, half a spoonful of flour, a gill of broth, milk, or cream, or even water, stew a few minutes longer, pour over toast and serve. If very large, they should have been carefully picked, for if the dirt should have got into the under part it is difficult to remove it; cut off the end of the tail and peel the top, put them on a gridiron, season moderately with salt and pepper, turn them, and when done serve them on a very hot dish, and put on each a piece of butter the size of a nut, and a squeeze of a lemon, put in a hot oven for a minute, or before the fire, and serve; a little Harvey’s or Soyer’s sauce is an improvement. They may also be put in an oven, by laying them in a sauté-pan or tin dish, put a little butter and season over each, and a drop of Harvey’s sauce, and let them remain twenty minutes, and serve with gravy over.
Notes
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