vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mushroom Forcemeat
From Modern cookery, in all its branches, 1884
Serves 1
Use sparingly to not overpower mushroom flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 161. The excerpt below is the record exactly as published.
MUSHROOM FORCEMEAT. Cut closely off the stems of some small, just-opened mushrooms, peel them, and take out the fur. Dissolve an ounce and a half of good butter in a saucepan, throw them into it with a little cayenne and a slight sprinkling of mace, and stew them softly, keeping them well shaken, from five to seven minutes ; then turn them into a dish, spread them over it, and raise one end, that the liquid may drain from them. When they are quite cold, mince, and then mix them witn four ounces of fine bread-crumbs, an ounce and a half of good butter, and part of that in which they were stewed should the force- meat appear too moist to admit of the whole, as the yolk of one egg, 160 MODERN COOKERY, [chap. VIII. at the least, must be added, to bind the ingredients together ; strevr in a saltspoonful of salt, a third as much of cayenne, and about the same quantity of mace and nutmeg, with a teaspoonful of grated Jemon-rind
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