Mushroom Stuffing

Ingredients

• lb. mushrooms
• lb. bread-crumbs
• 1 oz. butter
• 1 egg.
• Pepper.
• Salt.
• A pinch of mace.

Method

1. 1

   Wash and chop mushrooms.

2. 2

   Cook in butter for 6-7 minutes.

3. 3

   Mix with bread-crumbs, season, and bind with beaten egg.

4. 4

   This makes a good stuffing for small birds.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 493. The excerpt below is the record exactly as published.

lb. bread-crumbs. 2 table- sps. sugar. 1 egg- Peel and quarter the apples (greenings are best), removing the core. Put them into a lined or earthenware saucepan with the butter and enough water to moisten the bottom of the saucepan. Cook slowly until the apples are tender, but not broken. Add the sugar and nutmeg, allow the fruit to cool, then stir in the bread-crumbs and the egg well beaten. This stuffing is used princi- pally for pork or goose. 1264. Celery Stuffing Make in the same way as Potato Stuffing (Re- cipe 1277), adding a good cupful of finely chopped celery to the other ingredients. 1265. Chestnut Stuffing 1 lb. chestnuts. 2 oz. butter. 3 oz. bread-crumbs. Seasoning. | lb. sausage meat. Milk or stock. or a little shrimp essence or paste. About 1 tea- spoonful of finely chopped onion may also be added. 1267. Forcemeat or Stuffing for Fish, 2 £ lb. uncooked fish. 1 tea- cupful bread- crumbs. 1 table- sp. cream. Grated lemon rind. I egg. 1 table- sp. melted butter. Pepper. Salt. Chop the fish very finely, mix it with the bread- crumbs, and add pepper, salt, and a little grated lemon rind to taste. Add the melted butter and the egg and cream beaten together. Mix well and allow the forcemeat to stand a short time before using. 1268. Fish Quenelle Meat or Farce \ lb. whiting or other white fish. Panada. 1 oz. butter. 1| oz. flour. 1 gill milk or fish stock. 1 egg. Salt. Pepper. Lemon juice. Weigh the fish free from skin and bone and scrape it down finely with a knife. Make a panada with the butter, flour, and milk or fish stock (see p. 78). Allow it to cool, then pound in a mortar with the fish. Season to taste, add the egg, and pound again. Then rub all through a fine wire sieve and the farce is ready for use. Sometimes the farce is coloured pink with a little lobster spawn or coral. Shell the chestnuts (see Recipe 1625), and put them into a saucepan with milk or stock to cover them. Allow them to simmer slowly until tender, and the liquid is absorbed. Then rub the chestnuts through a sieve, or mash them until smooth. Add the butter and bread-crumbs, mix with the sausage meat and season to taste. Note. — The sausage meat may be omitted and an egg, or the yolk of an egg, added to bind the stuffing. 1266. Forcemeat or Stuffing for Fish, 1 3 table-sps. bread- crumbs. 1 dessert- sp. chopped parsley. Grated rind £ lemon. I tea-sp. powdered herbs 1 tea-sp. anchovy es- sence. 1 table- sp. chopped suet or melted butter. Salt. Pepper. Egg or milk to bind. Put the bread-crumbs and various seasonings into a basin, add the suet or melted butter, and bind all together with some beaten egg or a little milk. The seasoning may be varied to suit indi- vidual taste and according to the materials at command. The herbs may be omitted, and a few chopped shrimps or oysters added, or the stuffing may be flavoured with 1 or 2 chopped anchovies, 1269. Forcemeat for Hare 6 to 8 oz. bread-crumbs. 3 oz. suet. 1 table- sp. chopped parsley. 1 dessert- sp. mixed herbs. 307 1 tea-sp. chopped shal- lot. The liver, heart, and kidneys of hare. Seasoning. 1 or 2 eggs. Parboil the liver, heart, and kidneys in a little stock, then drain and chop them finely. Put this mince into a basin, add the suet finely chopped and the other dry ingredients. Mix all together and season with pepper, salt, and a good pinch of nut- meg. Then bind together with beaten egg, or with egg and milk or stock mixed. This quantity is sufficient for a good-sized hare. Note. — A little cooked ham or bacon finely chopped may be added to the stuffing. Melted butter may be used instead of suet. 1270. Liver Farce 1 lb. calf’s liver. 2 table-sps. chopped \ lb. stale bread. onion. Pepper. Salt. 2 oz. butter. Nutmeg. 1 egg. Choose stale bread without any crust, break it in pieces and soak in cold water until soft. Then 308 COOKERY FOR EVERY HOUSEHOLD squeeze out all the water in a towel. Melt the butter in a saucepan, put in the chopped onion and cook it a few minutes without browning. Add the soaked bread, cook again until the mixture begins to draw away from the sides of the saucepan, then turn it on to a plate to cool. Wash and trim the liver, cut it in pieces and put it through the mincing machine. Mix the liver and bread panada together, season well with pepper, salt, and a little grated nutmeg, and bind all together with beaten egg. 1271. Liver Farce au Gratin (Imitation Foie Gras) 4 oz. calf’s or sheep’s liver. 2 oz. fat bacon. 1 shallot. Salt. Pepper. 1 tea-sp.chopped parsley A little brown sauce. 1 table- sp. sherry. Wash and dry the liver and cut it in very thin slices, removing all skin. Chop the bacon and fry it for a few minutes in a small saucepan. Add the liver and cook it just long enough to colour the outside. Then add the shallot finely chopped, the parsley and seasoning. Cook a minute longer, turn the mixture into a mortar and pound it well, adding a little brown sauce if too dry, and accord- ing to the purpose for which the farce is to be used. When well pounded, rub through a sieve and then use as required. 1272, \ lb. mushrooms. \ lb. bread-crumbs. 1 oz. butter. Use fresh mushrooms. Mushroom Stuffing 1 egg. Pepper. Salt. A pinch of mace. Wash and dry them, and chop them up with their trimmings. Melt the butter in a small saucepan, put in the mushrooms, and cook them over a moderate heat for 6 or 7 minutes. Put the bread-crumbs into a basin, add the mushrooms to them, and season with pepper, salt, and a pinch of mace. Mix together and bind with beaten egg. This makes a very good stuffing for small birds. 1273. Mushroom or D’Uxelle Stuffing 2 oz. mushrooms. 1 oz. parsley and chervil. 1 dessert- sp. chopped shallot or chives. 1 oz. butter

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