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Mushrooms, Forcemeat Of

Put a lump of butter into a stewpan, in which stew some button mushrooms, or some small newly-opened ones, previously peeled, and with part of the stalk taken off. Season with cayenne, a little powdered mace, and salt. In about six or seven minutes, when they have been well tossed in the pan, put them on a dish set sloping to drain off the butter, and when cold, have ready a quarter of a pound of fine bread-crumbs; mix these with a quarter of a pound of the mushrooms finely minced; add a very little mace and nutmeg, a tea-spoonful of grated lemon-peel, and more salt or cayenne, if necessary, but the flavour of the mushrooms should predominate, and too much seasoning would destroy it. Moisten with some of the butter in which they were stewed, and break up small an ounce and a half of fresh butter. Bind the mixture with the yolks of two eggs, pound all in a mortar, and make into balls, to be used for soup, or fried and served with roast fowls, or round minced veal. Boiled fowls should have some of the forcemeat put inside.

MUSHROOMS, FORCEMEAT OF (another way). (See FORCEMEAT OF MUSHROOMS.)