First method of keeping mushrooms
- Take large buttons, wash them in the same manner as for stewing, and lay them on sieves with the stalks upwards.
- Throw over them some salt, to draw out the water.
- When they are properly drained, put them into a pot, and set them in a cool oven for an hour.
- Then take them out carefully, and lay them to cool and drain.
- Boil the liquor that comes out of them, with a blade or two of mace, and boil it half away.
- Pour your mushrooms into a clean jar well dried, and when the liquor is cold, pour it into the jar, and cover your mushrooms with it.
- Then pour over them rendered suet, tie a bladder over the jar, and set them in a dry closet, where they will keep very well the greater part of the winter.
Using preserved mushrooms
- When you use them, take them out of the liquor, pour over them boiling milk, and let them stand an hour.
- Then stew them in the milk a quarter of an hour, thicken them with flour, and a large quantity of butter; but be careful you do not oil it.
- Then beat the yolks of two eggs in a little cream, and put it into the stew; but do not let it boil after you have put in the eggs.
- Lay untoasted sippets round the inside of the dish, then serve them up, and they will eat nearly as good as when fresh gathered.
- If they do not taste strong enough, put in a little of the liquor.
- This is a very useful liquor, as it will give a strong flavour of fresh mushrooms to all made dishes.
Alternative method of keeping mushrooms
- Scrape, peel, and take out the insides of large flaps.
- Boil them in their own liquor, with a little salt, lay them in tins, set them in a cool oven, and repeat it till they are dry.
- Then put them in clean jars, tie them down close, and keep them for use.
To keep Mushrooms.
TAKE large buttons, wash them in the same manner as for stewing, and lay them on sieves with the stalks upwards. Throw over them some salt, to draw out the water. When they are properly drained, put them into a pot, and set them in a cool oven for an hour. Then take them out carefully, and lay them to cool and drain. Boil the liquor that comes out of them, with a blade or two of mace, and boil it half away. Pour your mushrooms into a clean jar well dried, and when the liquor is cold, pour it into the jar, and cover your mushrooms with it. Then pour over them rendered suet, tie a bladder over the jar, and set them in a dry closet, where they will keep very well the greater part of the winter. When you use them, take them out of the liquor, pour over them boiling milk, and let them stand an hour. Then stew them in the milk a quarter of an hour, thicken them with flour, and a large quantity of butter; but be careful you do not oil it. Then beat the yolks of two eggs in a little cream, and put it into the stew; but do not let it boil after you have put in the eggs. Lay untoasted sippets round the inside of the dish, then serve them up, and they will eat nearly as good as when fresh gathered. If they do not taste strong enough, put in a little of the liquor. This is a very useful liquor, as it will give a strong flavour of fresh mushrooms to all made dishes.
Another method of keeping mushrooms is this: Scrape, peel, and take out the insides of large flaps. Boil them in their own liquor, with a little salt, lay them in tins, set them in a cool oven, and repeat it till they are dry. Then put them in clean jars, tie them down close, and keep them for use.