Mrs Beetons Vegetables Revisited
To Preserve Mushrooms
Mushrooms
To each 1.1lt (2 pints) of mushrooms allow:
85g (3oz) Butter
1 Lemon, juice only
Clarified Butter
Salt and Pepper, to taste
Peel the mushrooms, put them into cold water, with a little lemon juice.
Take them out and dry them very carefully in a cloth.
Put the butter into a saucepan capable of holding the mushrooms.
When it is melted, add the mushrooms, lemon juice and a seasoning of salt and pepper.
Place over a low heat until their liquor is boiled away and they have become quite dry, but be careful to not allow them to stick to the bottom of the saucepan.
When done, put them into pots and pour clarified butter over the top.
If not wanted for immediate use, they will keep good a few days without being covered over.
To re-warm them, put the mushrooms into a saucepan, strain the butter and they will be ready for use.
Seasonable: Meadow mushrooms in September and October. Cultivated mushrooms may be had at any time.
TO PRESERVE MUSHROOMS
1126. INGREDIENTS - To each quart of mushrooms, allow 3 oz. of butter, pepper and salt to taste, the juice of 1 lemon, clarified butter.
Mode - Peel the mushrooms, put them into cold water, with a little lemon-juice; take them out and dry them very carefully in a cloth. Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon-juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan. When done, put them into pots, and pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use.
Average cost, 1d. each.
Seasonable - Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.
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