“ Wyvern’s ” Laitues Farcies. —After blanching the Let-
tuces and cutting them in halves, carefully pick out a few
leaves from the centre of each so as to form a hollow for the
reception of a dessertspoonful of chicken or veal forcemeat.
Close the halves again and proceed as in the foregoing.
Lettuces can be cooked like Mrs. C. W. Earle’s Celery en
branches.
MUSHROOMS.
Mushrooms ought to be cooked as simply as possible, so as
to preserve their distinctive flavour. Tinned Mushrooms are
flavourless and leathexy.
343
MUSHROOMS
IIig stalks of Mushrooms should be so cut as to leave a little
of each within the hollow of the Mushrooms.
All stalks and peelings should be put into a saucepan as
the Mushrooms are cleaned. Add to these trimmings just
enough water to float them, season with salt and pepper, and
let them boil. Then simmer for fifteen minutes, and strain
through fine muslin to get rid of any grit which may have
adhered to the stalks. This fresh ketchup is most useful as an
addition to sauces, and also for moistening Baked Mushrooms.
Mushrooms Cooked under Glass. — Place each Mushroom
on a piece of toast, season with pepper and salt, and put a tiny
bit of butter✪ Mushrooms Cooked under Glass on each Mushroom. Set the dish in front of the
fire. Turn a small tumbler over each Mushroom, or a finger-
glass over two or three, and let them cook in their own steam.
Serve in the dish the Mushrooms have been cooked in, and do
not remove the toasts.
Stewed Mushrooms with Butter.— Choose large button
Mushrooms, and cleanse them (if required) by wiping them
with a soft cloth or flannel, dipped in vinegar. Remove the
stalks, and peel the Mushrooms from the edge inwards.
Fold them in a dry cloth so that they may be perfectly free
from moisture. Allow half an ounce of butter to every half
pound of Mushrooms, and melt it in an enamelled stewpan. Put
the Mushrooms into the stewpan, dusting them freely with
pepper and salt. Put the lid of the stewpan tightly on,
and set the pan on a clear fire till the Mushrooms have
simmered for three minutes. Shake the pan, so that the
Mushrooms may not catch or stick to it. Draw the pan aside
from the great heat of the fire, and let the Mushrooms slowly
stew in their own juice. A pound of Mushrooms will take
about forty minutes. Heap the Mushrooms in a hot dish, pour
their own gravy over them, adding nothing, and serve at once.
Mushrooms with Cream. — Toss the Mushrooms over a
brisk fire in some butter seasoned with salt. When they are
done, and the butter nearly all wasted away, add, off the fire,
the yolk of an egg beaten up in good cream. Dust well with
pepper, and serve very hot. For this dish the Mushrooms
may be cut in pieces.
“ Wyvern’s ” Mushroom Puree. — Put eight or ten ounces
of fresh Mushrooms wiped and peeled into a stewpan with the
“ WYVERN’S ” MUSHROOM PUREE
349
✪ Stewed Mushrooms
Page 241 · 4 recipe records on this page
Presented as published in 1898. 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
“ Wyvern’s ” Laitues Farcies. —After blanching the Lettuces and cutting them in halves, carefully pick out a few leaves from the centre of each so as to form a hollow for the reception of a dessertspoonful of chicken or veal forcemeat. Close the halves again and proceed as in the foregoing.
Lettuces can be cooked like Mrs. C. W. Earle’s Celery en branches.
MUSHROOMS.
Mushrooms ought to be cooked as simply as possible, so as to preserve their distinctive flavour. Tinned Mushrooms are flavourless and leathery.
MUSHROOMS
IIig stalks of Mushrooms should be so cut as to leave a little of each within the hollow of the Mushrooms.
All stalks and peelings should be put into a saucepan as the Mushrooms are cleaned. Add to these trimmings just enough water to float them, season with salt and pepper, and let them boil. Then simmer for fifteen minutes, and strain through fine muslin to get rid of any grit which may have adhered to the stalks. This fresh ketchup is most useful as an addition to sauces, and also for moistening Baked Mushrooms.
Mushrooms Cooked under Glass. — Place each Mushroom on a piece of toast, season with pepper and salt, and put a tiny bit of butter on each Mushroom. Set the dish in front of the fire. Turn a small tumbler over each Mushroom, or a fingerglass over two or three, and let them cook in their own steam. Serve in the dish the Mushrooms have been cooked in, and do not remove the toasts.
Stewed Mushrooms with Butter.— Choose large button Mushrooms, and cleanse them (if required) by wiping them with a soft cloth or flannel, dipped in vinegar. Remove the stalks, and peel the Mushrooms from the edge inwards. Fold them in a dry cloth so that they may be perfectly free from moisture. Allow half an ounce of butter to every half pound of Mushrooms, and melt it in an enamelled stewpan. Put the Mushrooms into the stewpan, dusting them freely with pepper and salt. Put the lid of the stewpan tightly on, and set the pan on a clear fire till the Mushrooms have simmered for three minutes. Shake the pan, so that the Mushrooms may not catch or stick to it. Draw the pan aside from the great heat of the fire, and let the Mushrooms slowly stew in their own juice. A pound of Mushrooms will take about forty minutes. Heap the Mushrooms in a hot dish, pour their own gravy over them, adding nothing, and serve at once.
Mushrooms with Cream. — Toss the Mushrooms over a brisk fire in some butter seasoned with salt. When they are done, and the butter nearly all wasted away, add, off the fire, the yolk of an egg beaten up in good cream. Dust well with pepper, and serve very hot. For this dish the Mushrooms may be cut in pieces.
“ Wyvern’s ” Mushroom Puree. — Put eight or ten ounces of fresh Mushrooms wiped and peeled into a stewpan with the
“ WYVERN’S ” MUSHROOM PUREE
Records on this page
Mushrooms Cooked under GlassStewed MushroomsMushrooms with CreamWyvern's Mushroom Puree