Mrs Beetons Vegetables Revisited
Baked Mushrooms
(A Breakfast, Luncheon or Supper Dish)
16-20 Field Mushroom or Portobello Mushroom Flaps
Butter
Salt
Pepper, to taste
Cut off a portion of the stalk, peel the top and wipe the mushrooms carefully with a piece of flannel and add a little salt.
Put them into a baking dish, with a very small piece of butter placed on each mushroom.
Sprinkle over a little pepper.
Bake for about 20 minutes, or longer if the mushrooms are very large.
Have a very hot dish ready, pile the mushrooms high in the centre.
Pour the cooking juices around.
Serve quickly, on very hot plates.
Time: 20 minutes. Large mushrooms, ½ hour.
Sufficient: for 5 or 6 persons.
Seasonable: Meadow mushrooms in September and October. Cultivated mushrooms may be had at any time.
BAKED MUSHROOMS
(A Breakfast, Luncheon, or Supper Dish)
1124. INGREDIENTS - 16 to 20 mushroom-flaps, butter, pepper to taste.
Mode - For this mode of cooking, the mushroom flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with very hot plates.
Time - 20 minutes; large mushrooms, 1/2 hour.
Average cost, 1d. each for large mushroom-flaps.
Sufficient for 5 or 6 persons.
Seasonable - Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.
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