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Mushrooms No 1

(Pickles.) - (The Lady's Own Cookery Book)

Gather your mushrooms in August or September, and peel off the uppermost

skin; cut the large ones into quarters, and, as you do them, throw them

into clear water, but be very careful not to have any worm-eaten ones.

You may put the buttons in whole; the white are the best, and look

better than the red. Take them out, and wash them in another clear

water; then put them into a dry skillet without water; and with a little

salt set them on the fire to boil in their own liquor, till half is

consumed and they are as tender as you wish them; as the scum rises,

take it off. Remove them from the fire: pour them into a colander, and

drain off all the water. Have ready pickle, boiled and become cold

again, made of the best white wine vinegar; then add a little mace,

ginger, cloves, and whole pepper: boil it; put your mushrooms in the

pickle when cold, and tie them up close.

Other Recipes

Tomatoes Stuffed With Mushrooms No 1

Wash, skin and stem half a pound of mushrooms, chop very fine, add two

even teaspoonfuls of finely minced parsley, a few drops of lemon juice,

the same of onion juice, and salt and pepper to taste. Melt two

tablespoonfuls of butter in a saucepan and cook all together in this

until the mushrooms are tender, then add a cupful of stale bread crumbs

and one egg yolk, stir well and remove from the fire. Have half a dozen

perfectly ripe tomatoes, washed and wiped, cut a slice from the top of

each, take out the core and seeds, and fill with the mushroom stuffing.

Bake in a moderate oven until done. The skins should be removed in the

usual way before stuffing.

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