To Preserve Mushrooms

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Peel the mushrooms, put them into cold water, with a little lemon-juice.
  2. Take them out and dry them very carefully in a cloth.
  3. Put the butter into a stewpan capable of holding the mushrooms.
  4. When the butter is melted, add the mushrooms, lemon-juice, and a seasoning of pepper and salt.
  5. Draw them down over a slow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan.
  6. When done, put them into pots, and pour over the top clarified butter.
If wanted for immediate use
  1. they will keep good a few days without being covered over.
To re-warm them
  1. put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use.
Original Text
TO PRESERVE MUSHROOMS. 1126. INGREDIENTS.—To each quart of mushrooms, allow 3 oz. of butter, pepper and salt to taste, the juice of 1 lemon, clarified butter. Mode.—Peel the mushrooms, put them into cold water, with a little lemon-juice; take them out and dry them very carefully in a cloth. Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon-juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan. When done, put them into pots, and pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use. Average cost, 1d. each. Seasonable.—Meadow mushrooms in September and October; cultivated mushrooms may be had at any time. LOCALITIES OF THE MUSHROOM.—Mushrooms are to be met with in pastures, woods, and marshes, but are very capricious and uncertain in their places of growth, multitudes being obtained in one season where few or none were to be found in the preceding. They sometimes grow solitary, but more frequently they are gregarious, and rise in a regular circular form. Many species are employed by man as food; but, generally speaking, they are difficult of digestion, and by no means very nourishing. Many of them are also of suspicious qualities. Little reliance can be placed either on their taste, smell, or colour, as much depends on the situation in which they vegetate; and even the same plant, it is affirmed, may be innocent when young, but become noxious when advanced in age.
Notes
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