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Good (to serve with Fowls or Rabbits)
- INGREDIENTS for sauce for pair of fowls.- 1 pint of mushroom-buttons, salt to taste, a little grated nutmeg, 1 blade of pounded mace, 1/2 pint of cream, 1/2 pint of milk, 2 oz. of butter, flour to thicken. AVERAGE COST, 1s. 9d.
Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten mintues, stirring all the time. Pour some of the sauce over the fowls and the remainder serve in a tureen.
TΙΜΕ.-10 minutes.
SEASONABLE from August to October.
Mushroom Sauce, White (to serve with Boiled Fowls, Cutlets, &c.).- INGREDIENTS.--Rather more than pint of button mushrooms, lemon-juice and water, 1 oz. of butter, pint of Béchamel, teaspoonful of pounded sugar. AVERAGE Cost, 1s.
Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them and put them in a stewpan with the butter.
When the mushrooms are softened, add the Béchamel and simmer for about 5 TIME.-1 hour. minutes; should they, however, not be SEASONABLE. - When mushrooms are done enough, allow rather more time. They should not boil longer than necessary, plentiful, MUSHROOM SAUCE. as they would then lose their colour and flavour. Rub the whole through a tammy and serve very hot. After this, it should be warmed in a bain marie.
TIME.-Altogether hour.
SEASONABLE from August to October.
Mushroom Sauce, White (to for serve with Boiled Fowls, Cutlets, &c.; a more simple for sufficient for pair of fowls. pint of melted butter, made with milk, 1/24 pint of button mushrooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste. AVERAGE COST, 6d.
Make the melted butter with milk and add to it the mushrooms, which must be nicely cleaned and free from grit and the stalks cut off. Let them simmer gently for about 10 minutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve.
TIME. Rather more than 10 minutes.
SEASONABLE from August to October.
Mushrooms, Baked. (A Breakfast, Luncheon, or Supper Dish.) - INGRE- DIENTS for dish for 4 or 5 persons.-16 to 20 mushroom-flaps, butter, pepper to taste.
AVERAGE COST, 1s. 6d.
For this mode of cooking, the mushroomflaps are better than the buttons and should not be too large. Cut off a portion of the stalk, peel the top and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a buttered tin baking-dish, with a very small pièce of butter placed on each mushroom; sprinkle over a little pepper and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round and send them to table quickly, with very hot plates.
TIME.-20 minutes; large mushrooms hour.
SEASONABLE. -Meadow mushrooms in September and October; cultivated mushrooms may be had at any time. Mushrooms, Broiled. (A Breakfast, Luncheon, or Supper Dish.)-INGRE- DIENTS. Mushroom-flaps, pepper and salt to taste, butter, lemon-juice.
Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk and peel the tops; broil them over a clear fire, turning MUSHROOMS, TO PRESERVE. them once and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of BROILED MUSHROOMS. lemon-juice. Place the dish before the fire and when the butter is melted, serve very hot and quickly. Moderate-sized flaps are better suited to this mode of cooking than the buttons; the latter are better in stews. mushrooms.
TIME.-10 minutes for medium sized SEASONABLE. - Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.