Mushroom Pie
From The "Queen" cookery books: Vegetables, 1902
Seasoning of breadcrumbs is a matter of taste.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Line a raised pie mould with thin short crust, spread on this about a tablespoonful of seasoned white breadcrumbs, then a two inch layer of peeled and halved mushrooms ; cover this with two tablespoonfuls of breadcrumbs and five or six little balls (the size of a nut) of butter, or well clarified dripping. Repeat these layers till the mould is full, finishing with breadcrumbs and butter, cover with more short paste (leaving a little hole in the centre), and bake in a quick oven. Meanwhile stew the mush- room stalks and trimmings with a few spoonfuls of weak stock or water, and a very little salt, until this broth is very strongly flavoured ; now dredge in a little fine sifted flour, add half a gill of cream or new milk, let it all boil together for a few minutes, then strain it, whilst hot, into the pie, just as you are about to serve it. The seasoning of the breadcrumbs is a matter of taste, some people only adding minced parsley or chives, freshly ground black pepper, and VEGETABLES. su ;i very little salt, whilst others use a third of the bulk of breadcrumbs or Parmesan cheese, and season it rather strongly with coralline pepper ; others, again, substitute parboiled and cut up macaroni for the bread- crumbs, and moisten with the mushroom essence and some tomato sauce. This last version is especially popular in Italy. Mushroom powder. — Well wash and wipe half a peck of large mushrooms (removing all decayed or defective parts), cut off the stalks, and place the mushrooms in a pan with ^oz. of powdered mace, two spoonfuls of ground pepper, two onions stuck with some cloves, a handful of salt, a few allspice, and a little nutmeg if liked, 4oz. of butter and no water. Let this stew together gently to draw out the juice well, then toss it briskly over the fire till the moisture is all absorbed j now spread them on sieves to dry, either in the sun, or in a cool oven, till they can be powdered. This powder must be bottled in very clean, dry, and small bottles, well corked down, and then sealed. A tea- spoonful added to any soup or sauce, a minute or two before taking it off the fire, gives a strong rich flavour. They take some time to dry, and may have to be put into the oven two or three times before they are fit to powder, as they must be done very slowly. puree. — Well wash lib. of mushrooms, dry them carefully and mince them, then put them on in a pan with l^oz. of fresh butter, and let it all cook gently at the side of the stove for six to eight minutes j now mix in two tablespoonfuls of freshly made white breadcrumbs, season with salt and coralline pepper, stir in a tablespoonful of good brown sauce, let it just VEGETABLES. SI boil up, then mix in a teaspoonful of finely minced parsley, and serve. This is excellent as a garnish for cutlets. &c.. but a rather more delicate form of puree (delicious as the filling of an omelette, &c.) is made thus : Well wipe ^Ib. of good fresh mushrooms, peel them, and cut off the stalks, and gently tap the top of each mushroom to remove any dust or grit adhering to the gills ; put the stalks and trimmings into a pan with a little salt and freshly ground pepper and just enough water to float them all, bring this all to the boil, simmer for twelve to fifteen minutes, then strain through fine muslin. Now put the trimmed mushrooms into a pan with this ketchup, rather more than half a gill of new milk, with a pinch of salt and a. dust of pepper
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