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Marrow With Mushrooms

(Vaughan’s Vegetable Cook Book)







Procure a shinbone and have the butcher split it; remove the marrow and

cut it into inch-thick slices; then boil it one and one-half minutes in

a quart of salted water, using a teaspoonful of salt. Into a frying-pan

put a tablespoonful of butter; when hot add five tablespoonfuls of

chopped mushrooms and toss for five minutes, sprinkling them with three

shakes of salt and a speck of cayenne. Drain the marrow; squeeze over it

ten drops of lemon juice; then mix with it the mushrooms; spread on

slices of hot, crisp toast and serve immediately.











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