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Mushrooms With Macaroni

(Vaughan’s Vegetable Cook Book)







Boil half a pound of macaroni. Put a pint of water, one small onion, a

sprig of parsley, the juice of half a lemon, a teaspoonful of salt and a

quarter as much pepper into a saucepan. When boiling add a quart of

mushrooms and cook five minutes. Beat three eggs, stir in and take from

the fire. Drain the macaroni, put a layer in the bottom of a baking

dish, then a layer of the mushroom mixture, and thus alternately until

the dish is full. Have mushrooms on top, and set in a hot oven for five

minutes.











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