vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Garnish, Mushrooms
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, Is. per pint.
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 580. The excerpt below is the record exactly as published.
Garnish, Mushrooms for.— Cut away the gritty end of the stalk, and pare the mush- rooms. Throw them as they are done into a basin of cold water ; wash them well, lift them out of the water with both hands, so as to leave the sediment at the bottom, and put them in a saucepan, with the juice of a large lemon, two table-spoonfuls of water, two ounces of fresh butter, a pinch of salt, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.