Broiled Mushrooms
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
A simple yet elegant way to prepare mushrooms.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 2. The excerpt below is the record exactly as published.
season with salt and pa- prika. Ten minutes before serving add thirty-five oysters and let them merely cook through. JANUARY 4TH "Well, that is intelligible/' said Lady Selina Far- xell, looking at her neighbor, as she crumbled her din- ner-roll. — Mrs. Humphry Ward ("Marcella")* DINNER-ROLLS are made as follows : Add to a pint of milk, scalded and cooled, a tablespoon- ful of melted butter, a teaspoonful of salt, half a cake of compressed yeast dissolved in a very little lukewarm water, and six cups of flour. Mix into a spcMige and cover. When light, pull oflF pieces about the size of a large egg, knead each of these into a smooth ball, then roll between the palms of the hands into a long roll about the size of a finger. Place close together in a biscuit pan and when light bake fifteen minutes in a hot oven. JANUARY 5TH "Dost think because thou art virtuous there shall be no more cakes and ale?" — ^Shaeespease ("Twelfth Night"). FOR good little nut-cakes cream half a cupful of butter and a cup and a half of sugar ; add the yolks of two eggs and beat all together. Sift two cupfuls of flour into which has been stirred a teaspoonful and a half of bak- ing powder. Add to the butter, sugar, and eggs a cupful of milk, and then tihe flour. At the last stir in a cupful of chopped pecan or hickory nuts, and fold in lightly the whites of the eggs, beaten to a stiff froth. Bake in patty pan, ice and sprinkle chopped nuts thickly over the icing. JANUARY 6th ** Said he, ' Upon this dainty cod How bravely I shall sup.' " — HooD("PoJBm8*0• CROQUETTES of salt codfish are a pleasant variation of the fa- miliar codfish cake. Make a thick cream sauce. Stir into it a pound of salt codfish shredded with the fingers after it has soaked two hours in warm water. Add a dash of red pepper. Do not cook the fish and the sauce, but allow the mixture to get cold and firm. Then shape into croquettes, dip each in beaten eggs, then in fine cracker-crumbs, and fry in very hot fat. JANUARY 7TH " Do daily soups Your dinners introduce ? " — Gay. THE Stand-by for soup is a simple consomme which may be multi- tudinously varied. Cut up two pounds of lean raw meat, beef or veal, and add a cupful of cold roast beef cut in pieces. Put over the fire with a cracked knuckle of veal, four quarts of cold water, two onions, one carrot, two stalks of celery, six peppercorns, a spoonful of salt, six cloves, and a few herbs. Cook slowly all day. Strain and when cold skim off the fat. Add the white and shell of two eggs. Bring to a boil and boil ten minutes. Strain through a cloth. JANUARY 8th "Mrs. Elton was growing impatient to name the day, and settle with Mr. Weston as to pigeon-pies and cold lamb." — ^Jane Austen ("Emma"). FOR an excellent pigeon-pie for a small family singe and draw three birds, split them down the back, wipe with a clean cloth, but do not wash. Fry half a dozen slices of salt pork and brown the pigeons in the pork-fat. Then put them into a deep baking-dish, slice a small onion, brown in the hot fat and add a pint of stock and a tablespoonful of flour. Stir until slightly thick, then strain over the pigeons. Cover them tightly and cook for two hours in a moderate oven. Remove the cover and replace it with one of pie-crust. Bake until brown. JANUARY 9TH **The mushrooms show his wit." — ^Pope. FOR the large, highly-flavored and substantial mushrooms there is no better way of cooking than to broil them. Carefully wash, peel, and dry the mushrooms; pour over tHbm a little melted butter, not hot» and put 6 them on ice for twenty minutes. When chilled, broil upon an oyster broiler, first on one side and then turn. About ten minutes should be sufficient to cook them. Serve upon delicately toasted bread; season the last thing with salt and pepper, a few drops of lemon- juice, and a bit of butter
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