Scalloped Mushrooms

Ingredients

• some fresh mushrooms
• a little parsley
• pounded mace
• pepper
• a dessertspoonful of breadcrumbs
• butter

Method

1. 1

   Peel and slice mushrooms, chop stalks with parsley, mace, pepper, and salt.

2. 2

   Butter scallop-tins, line with breadcrumbs, add mushrooms, sprinkle with chopped stalks and spices.

3. 3

   Top with breadcrumbs and butter, bake in a hot oven for ten minutes.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 20. The excerpt below is the record exactly as published.

buttered toast, or plain, like a soft omelette. This dish may be varied by substituting boiled asparagus-heads for the peas ; but when asparagus is used the mint and pepper should be omitted. Casseroles. Half a pound of ground rice, two ounces of butter, one quart of water, one egg, a few breadcrumbs, and salt to taste. Put the water in a saucepan on the fire, and, when it is boiling, stir the rice in gradu- * And sOi she cooked their breakfast to a tittle,* Byron. 84 ENTRIES. * " Infatthi* saydthe king, " / never before eat so dainty e a thing,^ * Percy Reliques.' t} » ally, and add the salt. Boil together for ten minutes, or until the rice is thick and firm, then add the butter, and boil for five minutes longer. Pour the mixture on a flat dish, and spread it two inches thick. When nearly cold, cut it out into casseroles with a cutter two or three inches deep, and one and a half inches in diameter. Dip this frequently into water whilst cutting, so that the rice may not stick to it and be pulled out of shape. Egg and breadcrumb each casserole, and place them in a cool place until required for dishing up; then place them carefully in a frying- basket and fry them in boiling fat until a nice brown colour. Remove a large piece of the middle out of each casserole, and * And few themselves the savoury boon deny — The food that feeds, the living luxury, * Crabbe. 8s ENTRIES. * On holy-days an egg or two at most ; But her ambition never reached to roast,* Dryden. arrange them side by side on a dish covered with a doily. Pour into them jus^ before sending them to table a fricassee of any kind of meat or poultry minced fine. For vege- tarians, mushrooms can take the place of meat and butter of the fat. Sprigs of fried parsley may be laid on the top of each casserole, and round the dish. Stuffed Cucumbers* The quantity of stuffing required will depend on the number of pieces of cucumber served in the dish. The proportion of in- gre dients is as follows : Two tablespoonfuls of fine breadcrumbs, a dessertspoonful of chopped parsley and mixed herbs, one ounce * How cucumbers along the surface creeps With crooked bodies^ Dryden. 86 ENTRIES. * Pant for the praise of dressing to the taste Of critic appetite^ no sordid fare ^ A cucumber.^ — Cowpkr. of butter, a little grated nutmeg and salt, one teaspoonful of chilli-vinegar. Mix these ingredients thoroughly in a basin. Peel one or more cucumbers, and cut up in lengths of two or three inches. (In peeling, the greatest care must be taken that none of the green rind remains on the cucumber, as the smallest piece when cooked will render the whole dish bitter and unpalat- able.) Cut out the seeds with an apple-corer, and then put the pieces into boiling water with a pinch of salt ; simmer for half an hour or more, according to the thickness of the cucumber. When tender, take out the pieces and let them drain. When they are cold and firm enough, fill with the stufiing, and braise * The smell of apples^ aromas from crushed sage-plant^ mint. . . .' Walt Whitman. 87 ENTRIES. * There wets each dish prepared with skill f tnvi/et A ltd to detain the struggling appetite,* Crabbe. in a thick gravy for ten or fifteen minutes. ft Keep them hot until ready to serve, when dish them carefully, lifting out each piece of cucumber separately with a fish-slice, and standing it upright in the dish. Pour the gravy over immediately before sending to table, for if the pieces soak long in it they will become soft, and fall. If this dish is required for vegetarians, the following gravy can be substituted for the meat one : A quarter of a pint of the water in which the cucumber was boiled, one and a half ounces of butter, a teaspoonful of flour to thicken it, a teaspoonful of soy, or any bottled sauce preferred, and salt to taste. * Who would suppose f from Adam's simple ration^ That cookery could have called forth such resources As form a science and a nomenclature From out the commonest demands of ncUure ?^ —By ROif. 88 ENTREES. * But all search For agarics ; which^ humbler in their growth And less renffivned in song^ yet most delicious Are^ ivhether they be eaten fresh, or salted.^ — MiCKlEWICZ. Stttffe& Attsbtooms.* ID. Twelve fresh mushrooms, in size not less than two inches across, one ounce of bread- crumbs, one and a half ounces of butter, one teaspoonful of parsley and thyme, a teaspoon- ful each of tomato-sauce, mushroom-ketchup, pepper, salt, and pounded mace to taste, the yolk of one egg. Peel the mushrooms carefully, so as not to destroy the edges ; cut the stalks close off. Chop up the stalks, and mix with them breadcrumbs, parsley, thyme, pepper, salt, and mace, and lastly add the sauces. Put Care should be taken to have the mushrooms fresh gathered, as otherwise they are not easy of digestion. ( (( Prepare, then, a feast, and none of the least. For we will be merry ^^ quoth he* * Robin Hood.* 89 ENTRIES. * The humble mushroom scarcely known, ' Dryden. this Stuffing into a saucepan with half the butter, and fry a light-brown colour, stirring it that all may be equally cooked. Remove the pan from the fire, and add the yolk of the egg as the mixture is cooling. Place the mushrooms top downwards in a baking-tin, with a tablespoonful of water ; fill each mush- room with the stuffing, then, having divided the remainder of the butter into twelve pieces, put a piece on each mushroom. Place the baking-tin in a quick oven, and bake for ten minutes, or until the mushrooms are of a light-brown colour. Serve on circles, or squares, of buttered toast, or fried bread. The gravy in the baking-tin should be poured over the whole immediately before * And the chattering girls are all locJid up ; And the "wrinkled old abbess is gone to sup On mushrooms and sweet muscadeV — Praed. 90 ENTRIES. * TTieyfrom their noisy breakfast Went forth unto the solemn ceremony Of mushroom-fathering. ' MiCKIEWICZ. going to table, as the excellency of this entree depends on its being served hot. ScaUope& /iDuBbtooms. ID. Peel and cut into slices some fresh mush- rooms,^^ chopping the stalks up with a little parsley, pounded mace, pepper and salt, and a dessertspoonful of breadcrumbs

Cook this with the app: pantry check, scaling, and the assistant.