Potted Mushrooms

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Prepare mushrooms (small flaps or buttons) with great nicety, without wetting them.
  2. Wipe the mushrooms very dry after the application of the salt and flannel.
  3. Stew the mushrooms quite tender with butter and an increased quantity of spice.
  4. When done, turn them into a large dish, spread them over one end, and raise it two or three inches to drain from the butter.
  5. As soon as they are quite cold, press them very closely into small potting-pans.
  6. Pour lukewarm clarified butter thickly over them.
  7. Store them in a cool dry place.
  8. If intended for present use, merely turn them down upon a clean shelf.
  9. For longer keeping, cover the tops first with very dry paper, and then with melted mutton-suet.
Original Text
POTTED MUSHROOMS. Prepare either small flaps or buttons with great nicety, without wetting them, and wipe the former very dry, after the application of the salt and flannel. Stew them quite tender, with the same proportion of butter as the mushrooms au beurre, but increase a little the quantity of spice; when they are done turn them into a large dish, spread them over one end of it, and raise it two or three inches that they may be well drained from the butter. As soon as they are quite cold, press them very closely into small potting-pans; pour lukewarm clarified butter thickly over them, and store them in a cool dry place. If intended for present use, merely turn them down upon a clean shelf; but for longer keeping cover the tops first with very dry paper, and then with melted mutton-suet. We have ourselves had the mushrooms, after being simply spread upon a dish while hot, remain perfectly good in that state for seven or eight weeks: they were prepared late in the season, and the weather was consequently cool during the interval.
Notes
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