Soyer's standard cookery

Peel and rinse the mushrooms and cut off the ends of the stalks. Stew them gently in water, stock, or milk until quite tender, adding pepper and salt to taste. Then thicken the gravy with a little flour and let it cook well, stirring carefully. Before serving, stir in a little cream or butter and send to table on buttered toast; or as a surround to a dish of rice boiled in vegetable stock. Baked Mushrooms. Peel the mushrooms, rinse them to remove any grit, and cut off the ends of the stalks. Put them on a greased bakingtin with the stalk side upwards, and with little bits of butter on each mushroom, with a little pepper and salt. Cover them with buttered paper, and bake in a moderate oven from ten to twenty minutes, until tender. Serve on buttered toast on a hot dish, with the gravy poured over them. Stuffed Mushrooms. Take about a dozen good-size cup mushrooms and after peeling and removing the stalks let them soak for an hour in salted water. In the meantime mince two ounces of cooked tongue or ham and two shallots. Fry the shallots in some butter till a golden color. Add the meat and a small French roll previously soaked in milk and thoroughly mashed. Mix the whole thoroughly, adding a little chopped parsley, grated nutmeg, and pepper and salt, and bind with the yolks of two or three eggs. With this mixture fill the hollows of the mushrooms and place them on a greased plate or baking-tin. Cover with a sheet of oiled paper and bake in a quick oven for about ten minutes. Now let them get cold. Dip each stuffed mushroom in ordinary frying batter and fry in oil or good dripping until a golden color. The fat must be carefully drained from them before serving. Mushrooms and Eggs. Cook slowly one pound of sliced mushrooms until tender in just sufficient white stock to cover them, adding a little butter, onion, herbs, and seasoning to taste. Press the whole through a sieve and pile upon a plate, covering carefully with poached eggs. Sprinkle with a little pepper and salt before serving. Stuffed Vegetable Marrow. Take a large but young vegetable marrow, split lengthwise, scoop out the seeds and rub in some salt. -Take half a pound of savory rice, season this with salt, pepper, and chopped parsley. Mix all well together and lay inside the marrow, tying the two sides together with broad tape. Boil very slowly for about an hour or more, according to size, in just enough water to prevent burning. Serve covered with white sauce, or with tomato or curry sauce. Fried Vegetable Marrow. Stew a vegetable marrow in weak stock, then stamp into neat rounds; drain dry, dip them into beaten egg and breadcrumbs, and fry a golden brown. Vegetable Marrow Au Gratin. Take the remains of a vegetable marrow which has been boiled, cut it into rather thin slices and lay in a shallow fireproof dish, add a little butter or dripping, and season well; cover with raspings and a little grated cheese, and brown well before quick fire. Vegetable Marrow Fritters. Use cold cooked vegetable marrow cut in squares, dip in batter and fry a golden brown. A Useful Hint About Onions.