Scalloped Mushrooms
From The "Queen" cookery books: Vegetables, 1902
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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.
the mushrooms into dice, and put them on in a pan with a little good salad oil and two or three slices of peeled lemon, and let this all simmer gently together till the mush- • rooms are cooked, when you set them aside to cool. When perfectly cold lay them in a salad bowl with a little minced parsley and chives (or slialot), pepper and salt, and toss it all together with a French oil and vinegar &dad dressing. scalloped {au gratin). — Wipe, trim, and peel the mushrooms, and place them heads down in a well buttered baking dish, dust them pretty thickly with freshly made and sieved white breadcrumbs, minced parsley and chives, and a little grated Par- mesan cheese (or ham if preferred), sprinkle it well with liquefied butter
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