Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Garnish, Mushrooms For
Garnish, Mushrooms For
Cut away the gritty end of the stalk, and pare the mushrooms. Throw them as they are done into a basin of cold water; wash them well, lift them out of the water with both hands, so as to leave the sediment at the bottom, and put them in a saucepan, with the juice of a large lemon, two table-spoonfuls of water, two ounces of fresh butter, a pinch of salt, and a little pepper. Shake the saucepan constantly, and let them boil for ten minutes. They may be put into a jar, and closely covered, and will keep for some time. Probable cost, 1s. per pint.