Mushrooms, Stewed
INGREDI- ENTS for dish for 4 or 5 persons. -1 pint of mushroom buttons, 3 oz. of fresh butter, white pepper and salt to taste, lemon-juice, 1 teaspoonful of flour, cream or milk, 1/4 teaspoonful of grated nutmeg. AVERAGE COST, 1s. 3d.
Cut off the ends of the stalks and pare neatly a pint of mushroom-buttons; put them into a basin of water, with a little lemon-juice, as they are done. When all are prepared, take them from the water with the hands, to avoid the sediment; and put them into a stewpan with the fresh butter, white pepper, salt and the juice of 1/2 lemon cover the pan closely and let the mushrooms stew gently from 20 to 25 minutes; then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for 5 minutes longer, remove every particle of butter which may be floating on the top and serve.
TIME.- hour.
MUSTARD, TARTAR. and peel the tops; put them into a stewpan with the gravy and simmer them gently from 20 minutes to 1/20 hour. Add the nutmeg and a seasoning of cayenne and salt and serve very hot.
TIME.-20 minutes to 1/2 hour.
SEASONABLE. - Meadow mushrooms in September and October.