Wash the mushrooms in plenty of cold salted water, trim-
ming off all defective or bruised portions ; cut off the roots,
and if there are plenty of mushrooms, separate the stems
and caps, saving the latter to stew or fry ; lay the caps on a
dripping-pan or baking-sheet set on top of the stove, with
the gills uppermost; put a small piece of butter, a little
pspper and salt, in each cap, and let them stay over the fire
until the butter melts ; then serve them on toast.
FRESH MUSHROOMS BAKED.
Carefully cleanse the mushrooms as directed in the recipe
for broiled mushrooms ; cut as many slices of bread as there
are mushroom caps, trimming off the crusts, and havmg each
slice about two inches square ; lay them in a baking-pan ;
spread each slice of bread with butter, put on each one a
little pepper✪ Fresh Mushrooms Broiled and salt ; on each slice of bread put one or
more mushroom caps, enough to cover the bread ; put the
pan in a hot oven for five minutes, then season the mush-
rooms with salt and pepper ; put a piece of butter as large
as a hazel-nut on the mushrooms contained on each slice
of bread ; return the pan to the oven, and finish baking
the mushrooms, which are to be served on the bread as soon
as they are tender.
Fresh mushrooms may be breaded and fried.
MUSHROOM STEMS STEWED.
Use the stems of the mushrooms when the caps have
been already cooked ; cut them in rather small pieces ; put
them .over the fire with a heaping tablespoonful of butter
to a pint of stems, together with a palatable seasoning of
salt✪ Mushroom Stems Stewed and pepper, and stew them gently until they are tender ;
have ready delicate toast, and serve the mushrooms on it.
4l6 PRACTICAL AMERICAN COOKERY.
Or, mince them, and scallop them with an equal quantity
of bread-crumbs, and a palatable seasoning of salt and
pepper, and brown them in a hot oven.
TO DRY FRESH MUSHROOMS.
After carefully cleansing the mushrooms by washing them
in plenty of cold salted water, and trimming off the defec-
tive portions, spread them on sheets of stout paper✪ To Dry Fresh Mushrooms laid in
dripping-pans ; set the pans in the sun, or in a cool oven,
and gradually dry them until all the moisture is evaporated
from them. After the mushrooms are dried, thoroughly
pack them in a tin can with a tight cover, and keep them in
a cool, dry place.
MUSHROOM POWDER.
Wash three or four quarts of fresh mushrooms, carefully
trim away all defective parts, and put them into a saucepan
without water-, together with two large onions peeled, a level
teaspoonful each of whole cloves and peppercorns, two
blades of mace, and two saltspoonfuls of pepper✪ Mushroom Powder ; heat the
mushrooms, and slowly simmer them until they absorb all
the liquid they yield ; be very careful not to allow them to
burn ; and when they are stewed nearly dry, spread them on
pans, and put them in a moderate oven to dry ; when they
are quite dry, beat or grind them to a powder. Put up the
powder in tin cans or tightly corked bottles, so that all air
is excluded, and keep them in a cool, dry place. A tea-
spoonful of "mushroom powder flavors a pint of sauce ; the
flavor of mushrooms resembles that of meat.
CANNED MUSHROOMS, WITH CREAM SAUCE.
After opening the can, carefully drain the liquor or essence
from the mushrooms, saving it to add to the sauce ; put in a
saucepan over the fire a tablespoonful each of butter and
flour, and stir them until they are smoothly blended, then
Page 225 · 6 recipe records on this page
Presented as published in 1885. 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
Wash the mushrooms in plenty of cold salted water, trimming off all defective or bruised portions ; cut off the roots, and if there are plenty of mushrooms, separate the stems and caps, saving the latter to stew or fry ; lay the caps on a dripping-pan or baking-sheet set on top of the stove, with the gills uppermost; put a small piece of butter, a little pspper and salt, in each cap, and let them stay over the fire until the butter melts ; then serve them on toast.
FRESH MUSHROOMS BAKED.
Carefully cleanse the mushrooms as directed in the recipe for broiled mushrooms ; cut as many slices of bread as there are mushroom caps, trimming off the crusts, and having each slice about two inches square ; lay them in a baking-pan ; spread each slice of bread with butter, put on each one a little pepper and salt ; on each slice of bread put one or more mushroom caps, enough to cover the bread ; put 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 the mushrooms contained on each slice of bread ; return the pan to the oven, and finish baking the mushrooms, which are to be served on the bread as soon as they are tender.
Fresh mushrooms may be breaded and fried.
MUSHROOM STEMS STEWED.
Use the stems of the mushrooms when the caps have been already cooked ; cut them in rather small pieces ; put them .over the fire with a heaping tablespoonful of butter to a pint of stems, together with a palatable seasoning of salt and pepper, and stew them gently until they are tender ; have ready delicate toast, and serve the mushrooms on it.
Or, mince them, and scallop them with an equal quantity of bread-crumbs, and a palatable seasoning of salt and pepper, and brown them in a hot oven.
TO DRY FRESH 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 them until all the moisture is evaporated from them. After the mushrooms are dried, thoroughly pack them in a tin can with a tight cover, and keep them in a cool, dry place.
MUSHROOM POWDER.
Wash three or four quarts of fresh mushrooms, carefully trim away all defective parts, and put them into a saucepan without water-, together with two large onions peeled, a level teaspoonful each of whole cloves and peppercorns, two blades of mace, and two saltspoonfuls of pepper ; heat the mushrooms, and slowly simmer them until they absorb all the liquid they yield ; be very careful not to allow them to burn ; and when they are stewed nearly dry, spread them on pans, and put them in a moderate oven to dry ; when they are quite dry, beat or grind them to a powder. Put up the powder in tin cans or tightly corked bottles, so that all air is excluded, and keep them in a cool, dry place. A teaspoonful of "mushroom powder flavors a pint of sauce ; the flavor of mushrooms resembles that of meat.
CANNED MUSHROOMS, WITH CREAM SAUCE.
After opening the can, carefully drain the liquor or essence from the mushrooms, saving it to add to the sauce ; put in a saucepan over the fire a tablespoonful each of butter and flour, and stir them until they are smoothly blended, then
Records on this page
Fresh Mushrooms BroiledFresh Mushrooms BakedMushroom Stems StewedMushroom Brown SauceTo Dry Fresh MushroomsMushroom Powder