Stewed Morels

Ingredients

• lib. of Morels
• a good-sized lump of butter
• the juice of a lemon
• 1 dessert-spoonful of ketchup
• 2oz. of butter
• 1 wineglassful of sherry
• sufficient gravy to cover
• a small quantity of beaten mace

Method

1. 1

   Trim and wash Morels, boil in acidulated water, drain, and cook with butter and lemon juice.

2. 2

   Serve plain or with sauce.

3. 3

   Alternatively, steam Morels with seasoning and serve with bread-and-butter.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 549. The excerpt below is the record exactly as published.

Stewed Morels. — (1) Trim the ends of the stems and split lib. of Morels crosswise, wash them thoroughly, then put them into boiling water that lias been slightly acidulated with vinegar or lemon-juice. Drain at once ; put them in a saucepan with a good-sized lump of butter and the juice of a lemon, place the lid on, and stand it over the lire until the butter has reduced. When cooked, turn the Morels on to a hot dish, and serve them either plain or with any sauce liked ; or they may be served as a garnish. (2) Put lib. of Morels quite dry into a cloth, and shake for a-quarier-of-an hour to free them from sand; then put them into a small bowl with a seasoning of pepper and salt, 1 dessert-spoonful of ketchup, and 2oz. of butter. Cover the bowl and steam them for fifteen minutes. This may be done by taking the lid oft' a kettle of boiling water and fitting in the bowl of Morels in place of the lid. Serve thin slices of bread-and-butter with them. (3) Wash lib. of Morels, and cut the very large ones into quarters, leaving the small ones whole. Put them in a saucepan with 1 wineglassful of sherry, and sufficient gravy to cover, season with salt and pepper and a small quantity of beaten mace

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