I these are described under those headings, as well as
Sauces, <bc., referred to, see under their special heads.
958
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mushrooms — continued.
Champignons, Chantarelles, and Cepes. This renders
the classification of Mushrooms very simple, and leaves us
those only which aff%»ommonly sold under that name.
Of these we have the common meadow Mushroom (see Fig. |
Fig. 1201. St. George’s Mushroom.
1200) ( Agaricus campestris ), the St. George’s Mushroom
(. Agaricus gambosus) (see Fig. 1201), and the Button or
Horse Mushroom (Agaricus arvensis) (see Fig. 1202). The
edible boletus ( Boletus edulis) (see Fig. 1203) is sold in many
parts of the Continent, cut into thin slices or hung on
strings and dried, but it is little esteemed in England.
There are numerous other kinds of fungi, some of which
are edible and others poisonous. The best mode of distin-
Fig. 1202. Button or Horse Mushrooms.
guishing one from the other is given in a few rules drawn
up by Prof. Bentley. They are as follows :
edible mushrooms.
1. Grow hi diy airy places.
2. Generally white or brownish.
3. Have a compact brittle flesh.
4. Do not change colour by the action of the ah when cut.
5. Juice, watery.
6. Odour agreeable.
7. Taste neither bitter, acrid, nor astringent.
POISONOUS FUNGI.
1. Grow in clusters hi woods and dark damp places.
2. Usually with bright colours.
3. Flesh fibrous, soft, and watery.
4. Acquire a brown, green, or blue tint when cut and
exposed to the air.
5. Juice often milky.
6. Odour commonly powerful and disagreeable.
7. Have an acrid, astringent, acid, salt, or bitter taste.
Another eminent writer on the subject informs us that
no general rule can be given for the determination of the
question whether fungi are or are not poisonous. Colour
is quite indecisive, and some of the most dangerous fungi,
and amongst them the Agaricus phalloides, are void of any
unpleasant smell when fresh ; the most wholesome may be
Mushrooms — continued.
extremely offensive when old. Experience is the only safe
test, and no one should incautiously try species with whose
character he is not thoroughly acquainted. Under these
Fig. 1203. Boletus Edulis.
circumstances it is perhaps better to trust to the green-
grocer who sells them.
Baked Mushrooms. — (1) Cut off the stalks of some Mush-
rooms, remove the outside skin, and put them on a buttered
plate ; sprinkle them with salt and pepper✪ Baked Mushrooms, cover with
another plate, put them in a moderate oven, and bake
until done, using the liquor that comes from them to
baste with : they are then ready to be served.
(2) Carefully cleanse the Mushrooms, and cut as many
slices of bread as there are Mushroom-tops, trimming off
the crusts and leaving each slice about 2in. square. Lay
' these in a baking-pan, spread each slice with butter,
sprinkle with a little pepper and salt, and on each put
one large Muslnoom-top, so as to nearly cover the bread.
Set the pan in a hot oven for five minutes, then season
the Mushrooms with salt and pepper, put a piece of butter
as large as a hazel-nut on each, return the pan to the
oven, and finish baking. The Mushrooms should be served
on the bread as soon as they are done.
Page 570 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
I these are described under those headings, as well as
Sauces, <bc., referred to, see under their special heads.
Mushrooms — continued.
Champignons, Chantarelles, and Cepes. This renders the classification of Mushrooms very simple, and leaves us those only which are commonly sold under that name.
Of these we have the common meadow Mushroom (see Fig. |
Fig. 1201. St. George’s Mushroom.
1200) ( Agaricus campestris ), the St. George’s Mushroom (. Agaricus gambosus) (see Fig. 1201), and the Button or Horse Mushroom (Agaricus arvensis) (see Fig. 1202). The edible boletus ( Boletus edulis) (see Fig. 1203) is sold in many parts of the Continent, cut into thin slices or hung on strings and dried, but it is little esteemed in England.
There are numerous other kinds of fungi, some of which are edible and others poisonous. The best mode of distin-
Fig. 1202. Button or Horse Mushrooms.
guishing one from the other is given in a few rules drawn up by Prof. Bentley. They are as follows :
edible mushrooms.
1. Grow hi diy airy places.
2. Generally white or brownish.
3. Have a compact brittle flesh.
4. Do not change colour by the action of the air when cut.
5. Juice, watery.
6. Odour agreeable.
7. Taste neither bitter, acrid, nor astringent.
POISONOUS FUNGI.
1. Grow in clusters in woods and dark damp places.
2. Usually with bright colours.
3. Flesh fibrous, soft, and watery.
4. Acquire a brown, green, or blue tint when cut and
exposed to the air.
5. Juice often milky.
6. Odour commonly powerful and disagreeable.
7. Have an acrid, astringent, acid, salt, or bitter taste.
Another eminent writer on the subject informs us that no general rule can be given for the determination of the question whether fungi are or are not poisonous. Colour is quite indecisive, and some of the most dangerous fungi, and amongst them the Agaricus phalloides, are void of any unpleasant smell when fresh ; the most wholesome may be
Mushrooms — continued.
extremely offensive when old. Experience is the only safe test, and no one should incautiously try species with whose character he is not thoroughly acquainted. Under these
Fig. 1203. Boletus Edulis.
circumstances it is perhaps better to trust to the greengrocer who sells them.
Baked Mushrooms. — (1) Cut off the stalks of some Mushrooms, remove the outside skin, and put them on a buttered plate ; sprinkle them with salt and pepper, cover with another plate, put them in a moderate oven, and bake until done, using the liquor that comes from them to baste with : they are then ready to be served.
(2) Carefully cleanse the Mushrooms, and cut as many slices of bread as there are Mushroom-tops, trimming off the crusts and leaving each slice about 2in. square. Lay ' these in a baking-pan, spread each slice with butter, sprinkle with a little pepper and salt, and on each put one large Muslnoom-top, so as to nearly cover the bread. Set the pan in a hot oven for five minutes, then season the Mushrooms with salt and pepper, put a piece of butter as large as a hazel-nut on each, return the pan to the oven, and finish baking. The Mushrooms should be served on the bread as soon as they are done.
Records on this page
Baked Mushrooms