Domestic cookery

Skin and peel the mushrooms, remove the stems, put them on a plate, season with pepper and salt, pour over them some dissolved butter, lay on a gridiron, place underneath the gas burner and grill on one side, then turn and grill the other side. They may be done in the same way over a red fire. No. 128. MUSHROOMS (Stewed). 1 oz. butter 1 oz. flour pint milk ^ pint stock ^ lb. mushrooms Pepper, salt, and cayenne A few drops lemon juice Put the butter and flour into a saucepan, when the butter is dissolved add the stock and milk, salt, pepper, cayenne, and lemon juice ; skin and remove the stems from the mushrooms, drop into the sauce, and simmer slowly 15 to 20 minutes. Serve hot. / No. 129. MUSHROOMS (with Marrow). 12 to 16 mushrooms 2 oz. butter ^ pint good brown stock 3 inches marrow % oz. flour Pepper, salt, and cayenne Put ½ oz. butter and ½ oz. flour into a saucepan, and when dissolved add the stock, which must be very good ; boil five minutes ; add salt and pepper to taste ; put the marrow, whole, into a pan of cold water, just bring to the boil, lift out and allow it to cool ; remove the stems from the mushrooms and skin them, put them into a tin, dark side uppermost ; sprinkle with salt and pepper and the remainder of the butter ; bake 15 minutes ; pour the sauce into a dish, cut the marrow into rounds quarter inch thick, lay on the top of the sauce, arrange the mushrooms on the top of each round of marrow ; dish hot. Put the butter into a pan, and when hot and brown place in the onions, peeled, and fry them a light brown ; remove from the pan and add the flour, brown this, then add the stock, salt, and pepper ; boU up, put back the onions and stew gently 1 to 1^ hours. Serve in a tureen with the gravy strained over. Peel the onions, drop into boiling water five minutes, strain and put into a pan of boiling water, containing a little salt ; boil 1 to 1^ hours. Serve in a tureen with white sauce (page 115) poured over. No. 130. ONIONS (Stewed Brown). 4 Spanish onions 1 teaspoonful flour ^ teaspoonful salt 1^ oz. butter ^ pint brown stock ^ teaspoonful pepper No. 131. ONIONS (Boiled). No, 132. POTATOES (BoUed). Choose the potatoes as near one size as possible, wash them, peel them very thinly, and remove the eyes ; as they are peeled drop them into cold water until they are all ready ; put them into a pan of cold water, adding one teaspoonful of salt to each quart of water ; allow them to boil very slowly until tender, drain, put back over the gas or fire for a few minutes with the pan lid half off, shake occasionally until quite dry and floury. In shaking take care not to break them. Twenty to thirty-five minutes should be enough to cook the potatoes, but this varies according to size and kind. No. 133. POTATOES (New, Boiled). The potatoes should be freshly dug, and the skins removed by scraping or rubbing with a cloth ; drop into cold water until they are all ready, then put them into a saucepan of boiling water, containing one teaspoonful salt to each quai’tt of water and a sprig of mint ; allow them to boil slowly 16 to 30 minutes, or until tender, drain, and set over the gas or fire a few minutes to dry, shake occasionally ; when diy put a piece of butter in the pan. Serve at once. No. 134. POTATOES (Steamed).