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Mushrooms (an Beurre)
From Cassell's dictionary of cookery, 1892
Serves 4
If to be eaten cold, drain them from the butter, which may be used as flavoring for other dishes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 946. The excerpt below is the record exactly as published.
ushroom^S (an Buerre). — Trim the stems and rub two pints of button mushrooms as before directed. Put them into a stewpan with three or four ounces of good butter, slightly browned, and stir them very gently, to get the butter well about them. Shake the pan over a moderate fire, that the mushrooms may not settle at the bottom. When they have well imbibed the butter, add a little pounded mace, salt, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.