Broiled Mushrooms

Ingredients

• cut off a portion of stalk
• Put a small piece butter on each mushroom
• season with pepper
• season with salt
• squeeze over them a few drops lemon juice

Method

1. 1

   Cleanse as directed, cut off a portion of stalk, and peel tops.

2. 2

   Broil them over a clear fire on buttered gridiron or broiler, turning once, and arrange, tops down on a very hot dish.

3. 3

   Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon juice.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 402. The excerpt below is the record exactly as published.

season with salt and boil an hour ; if ioo stiflf add more hot water, or if too thin cook longer. But it is better cooked in a custard kettle, when cook as Gluten Mush, using one pint to two quarts water, sifting slowly into the salted, boiling water as directed in preface, and placing in the outer kettle for three or four hours. For ^ew York MusK naix half pint oatmeal in quart boiling milk In custard kettle, add quart boiling water and cook an hour and a half, season witn salt and serve. Or With Onions^ cook till tender one sliced onion in one quart milk, add half pint oatmeal mixed smooth in half pint milk ; cook an hour^ reason and serve with meat. For Jellied Oatmeal boil in ousted kettle three heaf)ing tablespoons meal in auart milk two or three hours. A few raisins, stoned dates or fresn fruit may be added ; cool in cups and serve with fruit juice or cream and sugar. For Steamed Oatmealj add half pint to one quart cold water and tea fipoon salt, place in pan and steam in patent steamer or in steamer over a kettle of water or in a custard kettle from three to five hours. This is the easiest and best way of cooking oatmeal. 470 MU8HB00MS. Althongli considerable prejudice exists agadnst xnoslirooins be* catise of the difficulty hitherto experienced by some in distinguish- ing between the edible and poisonous kinds^ it is considered by many one of the greatest delicacies of our tables, and its richness in nitrogenous elements renders it one of the most nutritious of vegetables. In Europe at least fifty varieties are grown and used as food. For directions for selecting mushrooms and distinguish- ing between the edible and poisoiibus varieties see Marketing. Those, however, who are not skilled in detecting the character of mushrooms should apply still further tests. Sprinkle salt in the spongy part or gill of the mushrooms, and if they turn yellow they are poisonous, but if the salt turns them black they are good ; allow a little time for the salt to act before deciding as to the color pro- duced. Another simple and efficient test is to cook ^ peeled white onion with the mushrooms ; if it turns black they are poisonous and should be thrown away. If a silver spoon used in stirring them turns black they should also be rejected. Another simple test, claimed to be sure, is to rub a gold ring over the skin of the mushroom until bruised ; should the bruise turn yellow or orange color the mushroom is poisonous, but otherwise can be safely cooked. Mushrooms should be carefully looked over before cook- ing and either wiped all over with a flannel cloth, which some first dust with salt, or shaken about in cold water, to £ree them from all dirt and grit. They are cooked in a variety of ways, and are always a favorite accompaniment with broiled steaks. They are also much used in wanning over cold meats, recipes for which we have given XUSHBOOMS. 471 in that department. Bat they are not a necessity to any dish, and any recipes in Meats and Cold Meats can be prepared without them. Baked Mushrooms. — ^The mushroom flaps are better for baking than the buttons, and should not be too larse. Cut off a portion of stalk, peel top, and wipe mushrooms carefully with a piece of flannel and a little fine salt and put in baking dish tops down, with small piecd butter in each ; sprinkle over a little pepper, and bake about twenty minutes, or longer should mushrooms oe very large, basting several times with butter and water. Have ready a very hot dish, pile the mushrooms high in the center, squeeze a few drops lemon juice over, pour the gravy round, and send to table quickly on h4>t plates. Or place the mushrooms on oval croutons, in baking pan ; season with salt, white pepper, and lemon juice^ and chopped par- sley if liked, and cook in a not oven five or six minutes, basting oiten with rich hot gravy in which a lump of butter has be^ melted. If a lump of butter is placed on each tney will not need basting. Ar- range croutons on dish, and pour the gravy over. Or leave stalks on large open mushrooms, paring them to a point ; wash well and turn on sieve or cloth to arain. Put into stewpan two tablespoons butter, some chopped parsley, and shallots, and fry for a minute ; when melted place mushroom stalks upwards on a nying-pan, then pour the butter and parsley over, peppe: and salt them welL and put in oven ; when done add little good stock, give them a boil, and dish them, pouring gravy over. Broiled Mushrooms. — Cleanse as directed in preface, cut off a portion of stalk, and peel tops ; broil them over a clear fire on but- tered gridiorn or broiler turning once, and arrange, tops down on very hot dish. Put a small piece butter on each mushroom, season witp pepper and salt, and squeeze over them a few drops lemon

Cook this with the app: pantry check, scaling, and the assistant.