Grilled Mushrooms

Ingredients

• 6 small mushrooms
• 1 oz. butter
• 1 pinch pepper
• 1 pinch salt

Method

1. 1

   Wipe the mushrooms with a dry cloth to remove earth and sand; remove the stalks; if the mushrooms are old, skin them; heat and grease the gridiron; place it over a slow fire; melt the butter in a cup; dip each mushroom into it; grill for about five minutes, turning them when half done; sprinkle with pepper and salt and serve hot.

As published

This recipe was extracted from The school cookery book (1881), page 48. The excerpt below is the record exactly as published.

Grilled Mushrooms. — Required: 6 small or 3 large mushrooms ; oz. butter ; 1 pinch pepper ; 1 pinch salt. 102 VEGETABLES. Wipe the mushrooms with a dry cloth to remove earth and sand ; remove the stalks ; if the mushrooms are old skin them ; heat and grease the gridiron • place it over a slow fire; melt the butter in a cup • dip each mushroom into it ; grill for about five minutes! urning them when half done ; sprinkle with the PifPP1!T1and Sa!t and serve hot The skin and stalks should be used to flavour soups and stews. Mushrooms may be cooked in the oven or before the fire in a greased tin. The butter in the tin should be poured over the mushrooms before serving. Stewed Mushrooms. — Required: 6 small or 2 large mushrooms; ^ oz. butter; # teaspoonful flour ; about r tablespoonful water ; % teaspoonful vinegar ; 1 pinch pepper ; 1 pinch salt. Melt the butter in a very small pan ; stir in the hour; add the vinegar and water gradually; add the pepper and salt. Clean the mushrooms as in the last recipe ; remove the stalks and the skin, if old ; put the mushrooms in the pan and stew gently for about ten minutes. Plain Salad.— Required: 1 lettuce; mustard (the vegetable) ; cress; salad sauce (see page 130). The vegetables must be very fresh. Cleanse the vegetables, break off each leaf of the lettuce carefully; cut or break them across in small pieces ; wash these pieces again in cold water ; drain them and toss them in a dry towel to dry. Arrange the lettuce, mustard, and cress according to taste. Just before serving add the salad sauce and sprinkle the chopped hard boiled white of egg over the salad. A good addition to salad is radishes (washed and brushed) either whole or in slices. PASTRY. 103 XVIII.— PASTRY. Economical Short Crust.— Required: % lb. flour ; 2 oz. dripping ; x pinch baking powder ; 1 tea- spoonful sugar ; about teacupful cold water. Rub the flour and dripping lightly together with the finger tips till they are of the consistency of fine bread-crumbs; add the sugar and baking-powder, and stir in gradually as much cold water as will make it into a dough stiff enough to turn out of the basin in one lump, leaving the basin clean. Roll the paste out once, and it is then ready for use. This will cover a very small tart, or make about six tartlets. If used with meat, take a pinch of salt instead of the sugar. Richer Short Crust. — Required: 4 oz. flour; 2 oz. butter;

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