Mushrooms for Garnish
From Cassell's dictionary of cookery, 1892
Serves 4
Utilize the stems and peel for flavoring dishes or soups.
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 948. The excerpt below is the record exactly as published.
Mushrooms for Garnish, — Take fresh-gathcrcd button mushi'ooms, cut off the stems, and wash them in a little cold water, then di-ain. 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 muslu'oom as it is peeled ; add an oimce of butter and a little salt
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