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Mushrooms, Baked or Broiled

For either mode of cooking the flaps are best. We give the preference to baked mushrooms, because the whole of the juice is preserved. Flap mushrooms should be washed and dried, and the tops peeled. Put them, without the stems, into a tin baking-dish, season with pepper, salt, and a very little pounded mace, if liked. Small bits of butter laid over the top will, with the juice that flows from them, be the only sauce required. Button mushrooms are best for stewing, pickling, or potting. Broiled mushrooms should be served on a hot dish, with a small piece of butter on each, and a few drops of lemon-juice squeezed over. Time, twenty minutes to bake, ten to twelve to broil. The probable cost will be 1d. each. Sufficient, four medium-sized mushrooms to each person. (See also MUSHROOMS, GRILLED.)