Broiled Mushrooms with Kidneys. — Split open four
kidneys, season with salt and pepper, lay them on a gridiron,
and broil over a clear fire, basting with a little butter.
Select eight large flat Mushrooms, remove their stalks,
trim neatly, and broil them also. When cooked, put a
small piece of butter inside each Mushroom, season with
salt, pepper, and a small quantity of cayenne, and
place half a kidney on each. Cut some slices of bread
rin. thick, then with a tin cutter a little larger in diameter
than the Mushrooms cut eight rounds out of the slices;
fry them in butter until nicely browned, then drain and
place a Mushroom on each. Spread a fancy dish-paper
over a hot dish, arrange the rounds on it, garnish with
fried parsley, and serve.
Broiled Mushrooms on Toast. — Trim off the stalks of
some large Mushrooms, peel, score them once across the
top, lay them on a gridiron, and grill over a slow fire,
turning when done on one side. Cut some slices of bread,
trim off the crusts, and toast them nicely on both sides.
Cut out of the slices of toast some rounds the same
size as the Mushrooms, butter them, and place a Mushroom
on each. Put a small lump of flutter in each Mushroom,
and dust over with salt and pepper. Spread a fancy-edged
dish-paper over a hot dish, arrange the toasts nicely on
it, garnish with ^ried parsley, and serve.
Croustades of Mushrooms. — Peel an onion, chop it very
fine, put it into a frying-pan with a little butter, and
fry to a light brown colour. Stir frequently, add 4oz.
of finely-cut Mushrooms, and simmer gently until they are
about three-parts done. Put two soaked anchovies in a
mortar and pound them, adding gradually I teaspoonful of
mustard and 3 table-spoonfuls of brown sauce ; put this
in with the Mushrooms, and boil for two or three minutes
longer, or until they are done. Have ready some croustade
cases, fill them up with the mixture, and serve.
Devilled Mushrooms. — Cut off the stalks even with the
head, and peel and trim the Mushrooms neatly. Brush
them over inside with a paste-brush dipped in warmed
butter, and season with salt, black pepper, and a small
quantity of cayenne pepper. Put them on a gridiron, and
broil over a clear fire. When cooked, put the Mushrooms
on a hot dish, and serve.
Dried Mushrooms. — After carefully cleansing the Mush-
rooms, by washing them in plenty of cold salted water,
and trimming off the defective portions, spread them on
sheets of stout paper laid in dripping-pans, set the pans
in the sun, or in a cool oven, and gradually dry the
Mushrooms until all the moisture has evaporated. After
the Mushrooms are dried, pack them in a tin can with a
tight cover, and keep in a cool dry place until wanted.
Essence of Mushrooms. — Wash 2lb. of Mushrooms, put
them into a stewpan with 2 table-spoonfuls of lemon-
juice and 4 table-spoonful of salt, put the lid on, and set
it over the fire for a few minutes. Pour lqt. of chicken
broth in with the Mushrooms, boil it for ten minutes, then
strain through a broth-napkin. Leave the essence till
cooled, then bottle it for use. ✪ Broiled Mushrooms
Page 573 · 3 recipe records 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
Broiled Mushrooms with Kidneys. — Split open four kidneys, season with salt and pepper, lay them on a gridiron, and broil over a clear fire, basting with a little butter. Select eight large flat Mushrooms, remove their stalks, trim neatly, and broil them also. When cooked, put a small piece of butter inside each Mushroom, season with salt, pepper, and a small quantity of cayenne, and place half a kidney on each. Cut some slices of bread rin. thick, then with a tin cutter a little larger in diameter than the Mushrooms cut eight rounds out of the slices; fry them in butter until nicely browned, then drain and place a Mushroom on each. Spread a fancy dish-paper over a hot dish, arrange the rounds on it, garnish with fried parsley, and serve.
Broiled Mushrooms on Toast. — Trim off the stalks of some large Mushrooms, peel, score them once across the top, lay them on a gridiron, and grill over a slow fire, turning when done on one side. Cut some slices of bread, trim off the crusts, and toast them nicely on both sides. Cut out of the slices of toast some rounds the same size as the Mushrooms, butter them, and place a Mushroom on each. Put a small lump of butter in each Mushroom, and dust over with salt and pepper. Spread a fancy-edged dish-paper over a hot dish, arrange the toasts nicely on it, garnish with fried parsley, and serve.
Croustades of Mushrooms. — Peel an onion, chop it very fine, put it into a frying-pan with a little butter, and fry to a light brown colour. Stir frequently, add 4oz. of finely-cut Mushrooms, and simmer gently until they are about three-parts done. Put two soaked anchovies in a mortar and pound them, adding gradually I teaspoonful of mustard and 3 table-spoonfuls of brown sauce ; put this in with the Mushrooms, and boil for two or three minutes longer, or until they are done. Have ready some croustade cases, fill them up with the mixture, and serve.
Devilled Mushrooms. — Cut off the stalks even with the head, and peel and trim the Mushrooms neatly. Brush them over inside with a paste-brush dipped in warmed butter, and season with salt, black pepper, and a small quantity of cayenne pepper. Put them on a gridiron, and broil over a clear fire. When cooked, put the Mushrooms on a hot dish, and serve.
Dried Mushrooms. — After carefully cleansing the Mushrooms, by washing them in plenty of cold salted water, and trimming off the defective portions, spread them on sheets of stout paper laid in dripping-pans, set the pans in the sun, or in a cool oven, and gradually dry the Mushrooms until all the moisture has evaporated. After the Mushrooms are dried, pack them in a tin can with a tight cover, and keep in a cool dry place until wanted.
Essence of Mushrooms. — Wash 2lb. of Mushrooms, put them into a stewpan with 2 table-spoonfuls of lemonjuice and 4 table-spoonful of salt, put the lid on, and set it over the fire for a few minutes. Pour lqt. of chicken broth in with the Mushrooms, boil it for ten minutes, then strain through a broth-napkin. Leave the essence till cooled, then bottle it for use.
Records on this page
Broiled MushroomsForcemeat of MushroomsEssence of Mushrooms