Wipe the mushrooms with a damp cloth, remove
the stems and peel them, then mince the mushrooms
rather finely ; peel and chop the shallot, melt half
the butter, fry in it the shallot, add the ham, previously
chopped ; now add the sauce, the wine, the cream,
and a couple of tablespoonfuls of breadcrumbs, and
season to taste. When thoroughly hot, fill several
well-buttered shells, cover with breadcrumbs, and
sprinkle with parsley. Divide the remainder of the
butter into little bits and place on top of the filled
shells. Bake in a very hot oven for a few minutes
so as to brown the surface. Dish up, garnish with
parsley, and serve.
Stewed Mushrooms.
\ lb. fresh mushrooms, r oz. butter, r teaspoonful
chopped parsley, £ gill of tomato or brown sauce,✪ Stewed Mushrooms
seasoning.
Wipe and peel the mushrooms, remove the stalks,
and fry them with the butter over a quick fire for a
few minutes. Season with pepper and salt, add the
sauce, and simmer gently for another 15 minutes.
Dish up, sprinkle over with the parsley, and serve hot.
Stuffed Mushrooms.
Peel a dozen large fresh button or small cup mush-
rooms, and remove the stalks. Prepare a stuffing,
consisting of 10 preserved mushrooms, chopped fine,
fried in 2 oz. of butter, and 2 shallots, chopped
fine, a dessertspoonful of chopped parsley, and a
tablespoonful of chopped ham ; season to taste, mix
well. Fill the mushrooms with this, place them,
stuffed sides up, on a buttered saute-pan, sprinkle
the surface with soft breadcrumbs and grated cheese✪ Stuffed Mushrooms,
add a few drops of oiled butter, bake for 10 minutes
in a quick oven, dish up, and serve.
122
HOW TO COOK VEGETABLES.
To Preserve Mushrooms.
Small button mushrooms are best for preserving.
Wash the mushrooms and cut off part of the stems.
Put the mushrooms into preserving jars, shaking the
jars to cause the mushrooms to be packed closely
into the jars. Put on the covers, and place the jars
on a towel, laid on a rack in a steaming-pan ; pour in
boiling water to half cover the jars ; cover the pan
and let boil i£ hours after boiling begins. Add a
dessertspoonful of salt✪ To Preserve Mushrooms to a quart of boiling water, and
use this as is needed to fill the jars to overflow ; adjust
the rubbers and covers, and let boil for another
15 minutes.
OKRA (Gumbo).
This plant is a native of the West Indies, but it is
largely grown in India and America. On account of
its mucilaginous and aromatic properties, the plant,
or, rather, the pods, are largely used for making soup,
notably the favourite gumbo soup, which is made
from the green pods. When quite young okra or
gumbo pods are often pickled and preserved in tins.
Boiled Okra.
Select young and tender pods, cut off the sharp
ends, and put into a saucepan of boiling water with a
little salt. When tender drain off the water, add 1 oz.
of butter, seasoning of salt and pepper ; stir until
thoroughly heated, dish up, and serve.
Stewed Okra.
Wash 1 quart of okra✪ Boiled Okra, and cut into slices crosswise.
Put into a saucepan, add 2 pints of water, and
season with salt, cover the pan, and cook slowly for
30 minutes, or until the okra is perfectly tender.
Then add 1 oz. of butter, 1 tablespoonful of vinegar,
and season with pepper, dish up, and serve. This is
a very nice accompaniment to nut dishes.
OKRA.
123
Stewed Okra with Tomatoes. ✪ Okra with Rice
Page 59 · 12 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wipe the mushrooms with a damp cloth, remove the stems and peel them, then mince the mushrooms rather finely ; peel and chop the shallot, melt half the butter, fry in it the shallot, add the ham, previously chopped ; now add the sauce, the wine, the cream, and a couple of tablespoonfuls of breadcrumbs, and season to taste. When thoroughly hot, fill several well-buttered shells, cover with breadcrumbs, and sprinkle with parsley. Divide the remainder of the butter into little bits and place on top of the filled shells. Bake in a very hot oven for a few minutes so as to brown the surface. Dish up, garnish with parsley, and serve.
Stewed Mushrooms.
\ lb. fresh mushrooms, r oz. butter, r teaspoonful chopped parsley, £ gill of tomato or brown sauce, seasoning.
Wipe and peel the mushrooms, remove the stalks, and fry them with the butter over a quick fire for a few minutes. Season with pepper and salt, add the sauce, and simmer gently for another 15 minutes. Dish up, sprinkle over with the parsley, and serve hot.
Stuffed Mushrooms.
Peel a dozen large fresh button or small cup mushrooms, and remove the stalks. Prepare a stuffing, consisting of 10 preserved mushrooms, chopped fine, fried in 2 oz. of butter, and 2 shallots, chopped fine, a dessertspoonful of chopped parsley, and a tablespoonful of chopped ham ; season to taste, mix well. Fill the mushrooms with this, place them, stuffed sides up, on a buttered saute-pan, sprinkle the surface with soft breadcrumbs and grated cheese, add a few drops of oiled butter, bake for 10 minutes in a quick oven, dish up, and serve.
To Preserve Mushrooms.
Small button mushrooms are best for preserving. Wash the mushrooms and cut off part of the stems. Put the mushrooms into preserving jars, shaking the jars to cause the mushrooms to be packed closely into the jars. Put on the covers, and place the jars on a towel, laid on a rack in a steaming-pan ; pour in boiling water to half cover the jars ; cover the pan and let boil i£ hours after boiling begins. Add a dessertspoonful of salt to a quart of boiling water, and use this as is needed to fill the jars to overflow ; adjust the rubbers and covers, and let boil for another 15 minutes.
OKRA (Gumbo).
This plant is a native of the West Indies, but it is largely grown in India and America. On account of its mucilaginous and aromatic properties, the plant, or, rather, the pods, are largely used for making soup, notably the favourite gumbo soup, which is made from the green pods. When quite young okra or gumbo pods are often pickled and preserved in tins.
Boiled Okra.
Select young and tender pods, cut off the sharp ends, and put into a saucepan of boiling water with a little salt. When tender drain off the water, add 1 oz. of butter, seasoning of salt and pepper ; stir until thoroughly heated, dish up, and serve.
Stewed Okra.
Wash 1 quart of okra, and cut into slices crosswise. Put into a saucepan, add 2 pints of water, and season with salt, cover the pan, and cook slowly for 30 minutes, or until the okra is perfectly tender. Then add 1 oz. of butter, 1 tablespoonful of vinegar, and season with pepper, dish up, and serve. This is a very nice accompaniment to nut dishes.
OKRA.
Stewed Okra with Tomatoes.
Records on this page
Stewed MushroomsScalloped MushroomsMushroom RollsStuffed MushroomsTo Preserve MushroomsBoiled OkraOkra SouffleStewed OkraOkra SaladOkra with RiceOkra SuccotashStewed Okra with Tomatoes