vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Forcemeat of Mushroom
From Cassell's dictionary of cookery, 1892
Serves 4
Good as stuffing for boiled fowls or partridges.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 532. The excerpt below is the record exactly as published.
Forcemeat of Mushroom.— Procure fresh mushrooms — young, just opened ones. Peel them, cut off the stems, and remove the browTi part. Dissolve two ounces of butter in a stowpan, and let them simmer very gently over a slow fire, with a slight flavouring of mace and cayenne. Spread them over a dish, placed in a slanting position to drain away the mois- tiu-e. "\\Tien cold, mince them, and add four ounces of fine bread-crumbs, a small seasoning of salt, cayenne, mace, and nutmeg, a piece of butter, and the yolks of a couple of eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.