Mushrooms au Gratin

Ingredients

• 4 tablespoonfuls Crisco
• 1 tablespoonful chopped parsley
• 14 large mushrooms
• 2 tablespoonfuls chopped cooked meat
• Salt, pepper, and red pepper to taste
• 2 tablespoonfuls breadcrumbs
• Y% cupful stock
• 1 tablespoonful chopped suet

Method

1. 1

   Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings.

2. 2

   Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each.

3. 3

   Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs.

4. 4

   Lay on Criscoed tin, add stock, and bake fifteen minutes.

5. 5

   Serve on hot dish with gravy poured round.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.

Mushrooms au Gratin 4 tablespoonfuls Crisco 1 tablespoonful chopped parsley 14 large mushrooms 2 tablespoonfuls chopped 1 egg cooked meat Salt, pepper, and red pepper 2 tablespoonfuls breadcrumbs to taste Y% cupful stock 1 tablespoonful chopped suet

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