Mrs Beetons Vegetables Revisited
Broiled Mushrooms
(A Breakfast, Luncheon, or Supper Dish)
Field Mushroom or Portobello Mushroom Flaps
Butter
Lemon Juice
Salt and Pepper, to taste
Clean the mushrooms by wiping them with a piece of flannel and a little salt.
Cut off a portion of the stalk and peel the tops.
Grill under a pre-heated grill, turning them once and arrange them on a very hot dish.
Put a small piece of butter on each mushroom, season with salt and pepper and squeeze over a few drops of lemon juice.
Place in a warm oven until the butter has melted, serve very hot and quickly.
Moderate sized flaps are better suited to this mode of cooking than the buttons: the latter are better in stews.
Time: 10 minutes for medium-sized mushrooms.
Sufficient: Allow 3 or 4 mushrooms to each person.
Seasonable: Meadow mushrooms in September and October. Cultivated mushrooms may be had at any time.
BROILED MUSHROOMS
(A Breakfast, Luncheon, or Supper Dish)
1125. INGREDIENTS - Mushroom-flaps, pepper and salt to taste, butter, lemon-juice.
Mode - Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk, and peel the tops: broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon-juice. Place the dish before the fire, and when the butter is melted, serve very hot and quickly. Moderate-sized flaps are better suited to this mode of cooking than the buttons: the latter are better in stews.
Time - 10 minutes for medium-sized mushrooms.
Average cost, 1d. each for large mushrooms.
Sufficient - Allow 3 or 4 mushrooms to each person.
Seasonable - Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.
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