Mushrooms. No. 8. Potted (Anchovy Flavoured)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

2 pts. of button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
3 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a large tablespoonful anchovy essence ↝ Fish, anchovy [Fish]
melted mutton suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Instructions (6)

Clean the mushrooms with great care.
Stew them, till they have absorbed their own juice; care must be taken at first that they do not scorch.
Add 3 ozs. of butter, a little salt, mace and cayenne.
When they have nearly absorbed the butter, add a large tablespoonful anchovy essence.
Let them stew 10 minutes longer.
Then press them into potting pans and if not required for immediate use cover them with melted mutton suet.

Original Text

Mushrooms. No. 8. Potted (Anchovy Flavoured).
Take 2 pts. of button mushrooms. Clean them with great care. Stew them, till they have absorbed their own juice; care must be taken at first that they do not scorch, then add 3 ozs. of butter, a little salt, mace and cayenne. When they have nearly absorbed the butter, add a large tablespoonful anchovy essence, let them stew 10 minutes longer. Then press them into potting pans and if not required for immediate use cover them with melted mutton suet.
The mushrooms should be the size of a penny and very fresh; put more or less anchovy and seasoning as preferred.

Notes

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