dinner
Mushrooms en Ragout
From Harper's cook book encyclopædia, 1902
Serves 4
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 Harper's cook book encyclopædia (1902), page 471. The excerpt below is the record exactly as published.
Season with salt, pepper, and lemon -juice. Mix the yolks of two hard-boiled eggs and two raw eggs together, and stir in with one pint of bread-crumbs and one large table-spoonful of butter. Fill little shells with the mixture, cover with grated crackers and bits of but- ter. Set in the oven to brown. Mushrooms, Fricassee of. — Peel a quart of mushrooms. Put in boiling Mushrooms for Garnish VEGETABLES Mushroom Toast water, then in cold water. Take out and wipe dry. Melt a table-spoonful of butter in a saucepan and lay in the mushrooms. Keep over the fire and stir. Add flour to thicken, with pep- per, salt, thyme, and mace. Pour in a teacupful of soup stock and let sim- mer half an hour. Take out the mush- rooms ; strain the gravy, to which add the beaten yolks of three eggs and the juice of a lemon. Arrange the mush- rooms on thin slices of buttered toast and pour the sauce over. Serve hot. Mushrooms for Garnish. — Take fresh - gathered button - mushrooms, cut off the stems, and wash them in a little cold water, then drain. Have ready squeezed the juice of half a lemon, put it with a small cup of cold water into an enamelled stewpan, into which throw each mushroom as it is peeled ; /add I oz. of butter and a little salt. Place the stewpan over the fire, bring it quickly to a boil, and in five minutes use the mush- rooms as required. A good cook will know how to utilize the stems and peel of the mushrooms. In this case they may be chopped small and stewed in the gravy left after boiling the buttons. These trimmings are useful for flavoring dishes or soups. Mushrooms, Grilled. — Cut the stalks, peel, and score lightly the under side of large mushroom flaps, which should be firm, and fresh gath- ered. Season them with pepper and salt, and steep them in a marinade of oil or melted butter. If quite sound they may be laid on a gridiron over a slow, even fire, and grilled on both sides, but they are best done in the oven if at all bruised. Either way, serve with a sauce of melted butter, or on a hot dish, with a piece of butter on each mushroom, and a squeeze of lemon- juice. Time, about twelve minutes to grill ; forty minutes to steep in marinade. Mushroom Omelet.— Make a plain omelet. When ready to turn, drop some freshly prepared mushrooms in the centre, fold over, and take up. Pour stewed mushrooms around the omelet, and serve. Mushrooms en Ragout. — Put half a pint of soup stock in a saucepan with l/z lb. of butter and a little chop- ped parsley. Set on the stove ; when hot, lay in a quart of peeled and stemmed mushrooms ; take from the fire and set aside for an hour, then put back on the stove. Sprinkle in a table-spoonful of browned flour, and stir until smooth. Add a cupful of boil- ing water, a wineglassful of Madeira wine, and the juice of a lemon. Sea- son with salt and pepper. Serve with roast veal or a fillet of beef. Mushrooms, Scalloped. — Cover the bottom of a buttered dish with stale bread-crumbs ; sprinkle over with pep- per and salt and bits of butter. Place a layer of mushrooms alternately with the bread until the dish is full. Sprin- kle bread and bits of butter on the top, pour over a pint of cream, cover, and set in the oven for one hour. Remove the cover, let brown, and serve imme- diately. Mushroom Stew. — Trim and wipe a quart of large, fresh mushrooms. Put 3 ozs. of butter into a saucepan and set over the fire until melted. Throw the mushrooms in with a pounded blade of mace, a little salt and pepper. Let stew until the mushrooms are tender. Add half a teacupful of butter, in which rub a table-spoonful of cracker meal. Stir until the mixture comes to a boil. Mushroom Toast. — Stew over a gentle fire a quart of nicely prepared mushrooms (just opened ones), first dissolving 3 ozs. of butter in the stewpan, and seasoning the mush- rooms with white pepper or caj^enne, a salt-spoonful of mace, powdered ; stir them carefully, and toss them in the pan to prevent burning, and until the butter is dried and slightly brown, when add half a pint of thin cream, the grated rind of half a lemon. 419 Okra, Boiled VEGETABLES Onions, Baked and a little salt, and stew until the mushrooms are tender. Beef gravy may be substituted for the cream, and the grated lemon-peel omitted. Serve on buttered bread, fried or grilled, which should be thick enough to allow of the inside being scooped out. Serve hot, and squeeze the juice of a lemon over. Time, fifteen minutes to stew in butter; five min- utes in gravy. Okra, Boiled. — Take young tender pods of okra, and boil in salt water for twenty minutes. Drain, pour over a teacupful of cream, add a table- spoonful of butter, season with pepper
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