Stuffed Morels

Ingredients

• lib. of Morels
• forcemeat of cold chopped meat and bread
• partly-cooked sausage-meat
• small slices of bread

Method

1. 1

   Clean Morels, cut bottoms to fill with forcemeat, close with skewer, bake on bread slices for about ten minutes until tender.

2. 2

   Serve hot.

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.

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, put them over the fire until the liquor boils, then move them to the side and stew gently for f.n hour. Knead loz. of butter with 1 table spoonful of flour, and when the Morels are cooked, put it in with them, add 1 table spoonful of lemon-juice, and stir over the fire until the gravy is thick and boiling. Turn the Morels on to a hot dish, pour the gravy over them, and serve while very hot. Stuffed Morels. — After cleaning the Morels, cut them at the bottom far enough to admit a forcemeat of cold chopped meat and bread, highly seasoned, or of partly-cooked sausage-meat ; close them with a wooden or small metal skewer, lay them on small slices of bread

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