Mushroom Stuffing for Turkey

Ingredients

• Take six or eight small mushrooms
• put them into a saucepan with a slice of fresh butter
• mix them with ½ lb. of finely grated bread-crumbs
• a slight seasoning of salt
• cayenne
• grated nutmeg
• and grated lemon-rind
• Work 1 oz. of fresh butter into the force-meat
• bind it together with the yolk of an egg

Method

1. 1

   Simmer mushrooms in butter, drain, cool, mince, and mix with bread-crumbs and seasonings.

2. 2

   Work in butter and egg yolk, pound thoroughly, and fill turkey with it.

3. 3

   Serve with mushroom sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 173. The excerpt below is the record exactly as published.

ushroom Stuffing (for turkey). — Take six or eight small mushrooms, peel them, put them into a saucepan with a slice of fresh butter, and let them simmer gently for seven or eight minutes. Drain the liquor from them and let them cool ; then mince them, and mix them with % lb. of finely grated bread-crumbs. Add a slight seasoning of salt, cayenne, grated nutmeg, and grated lemon-rind, but be careful that the mushroom flavor is not overpowered. Work 1 oz. of fresh butter into the force-meat, bind it together with the yolk of an egg

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