Myra's cookery book

... ... ... Broil on the gridiron : first on one side, then on the other. 5... ... •.. ... ... Put them on a dish. 6... Vinegar 2 or 3 drops Mix with the oil. 7.. . 8.. . Parsley Chives 1 Chop and add if liked. 9... ... Pour over the mushrooms and serve. CO -MUSHROOMS, sautSs. Order. Ingredients. Quantities. Method. 1... Mushrooms ... I pint ... Skin them, and cut off the stalks. 2 .. 3- Water Vinegar i pint ... A little ... j- Mix and wash the mushrooms. 4... ... ... •.. ... Put them to drain. 5... Butter 2 OZ. Melt in a stewpan. 2i8 MYRA'S COOKERY BOOK. MUSHROOMS, santds — [continued). Order. Ingredients. Quantities. Method. 6... Salt, pepper... Add. 7- Sweet herbs... A few sprigs Chop fine and add. 8... Put in the mu'^hrooms, and shake them frequently for 15 minutes or till done. 38-MUSHROOMS, on toast. Order. Ingredients. Quantities. Method. I... Mushrooms ... I pint ... Cut in half if large, and skin them. 2... Hot water ... Throw them in to blanch them. 3- Cold water ... Throw them in to cool, then wipe dry. 4... Butter 2 OZ. Melt in a stewpan. ^ 5" ... ... ••• Put in the mushrooms. 6... Flour A pinch... Sprinkle in. 7... Pepper, salt... ... Add. 8... Parsley A bunch Add. 9... Stock Add a little, and leave the mush- rooms in 15 minutes. 10... Lemon juice... I lemon... Add. II... Slices of bread ... • • • Cut in rounds ^ inch thick. 12... Butter 2 OZ. Melt, and fry the bread on both sides. 13... ... • •• • •• Put the fried bread on a dish. 14... ... Remove the parsley from the mush- rooms. 15... ••• ••• Pour the mushrooms with their sauce on to the bread. 16... ••• ••• Serve very hot. 39-ONIONS, glcices. Order. Ingredients. Quantities. Method. I... Onions lilb. ... Choose them of equal size. 2... ... Peel them without injuring the tops and stalks. 3... Butler 2 OZ. ... Melt in a stewpan on a slow fire. VEGETABLES. 219 ONIONS, glacis— (continued). Order. Ingredients. Quantities. Method. 4... Salt I spoonful Sprinkle in. 5- ... Put in the onions side by side, the stalks upwards. 6... Stock Pour over till the onions are half- covered. 7... Salt or sugar If liked ... Add. 8... Butter I oz. Break in small pieces and add. 9... ... ... Stew uncovered on a quick fire at first. 10... ... ... Turn the onions with a fork one by one. II... ... Slacken the fire when they are half done. 12... ... Reduce the sauce till it is nearly dried up. 13... ... Dress the onions on a dish, taking care not to break them. 14... Stock A few spoonsful Add to the sauce in the stewpan, mix well and pour over the onions. 40.-SPANISH ONIONS, a Vituvee. Order. Ingredients. Quantities. Method. I... Spanish onions 3 or 4 ... Peel them and blanch them in boiling water. . 2... ... ... ... ... Throw them into cold water and drain. 3-" Butter 2 oz. Melt and brown in a stewpan. 4... Flour I dessert- spoonful Stir in gradually. 5... Stock i pint ... Add. 6... Claret i pint ... Add. 7... Pepper and salt Add. 8... Bunch of herbs ... ... Add. 9... ... Put in the onions and stew gently till tender, then take them out. 10... Sippets of bread ... Reduce the sauce, strain, and pour over the onions. II... ... . . * Fry in butter and put them all round the dish.