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Classic
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page 191
buttons of uniform size. Wipe them clean and white with a wet flannel; put them
in a stew-pan with a little water, and let them stew very gently for a quarter
of an hour. Add salt to taste, work in a little flour and butter, to make the
liquor about as thick as cream, and let it boil for five minutes. When you are
ready to dish it up, stir in two tablespoonfuls of cream or the yolk of an egg;
stir it over the fire for a minute, but do not let it boil, and serve. Stewed
button mushrooms are very nice, either in fish stews or ragouts, or served apart
to eat with fish. Another way of doing them is to stew them in milk and water
(after they are rubbed white), add to them a little veal gravy, mace and salt,
and thicken the gravy with cream or the yolks of eggs.
Mushrooms can be cooked in the same manner as the recipes for oysters, either
stewed, fried, broiled, or as a soup. They are also used to flavor sauces,
catsups, meat gravies, game and soups.
CANNED MUSHROOMS.
Canned mushrooms may be served with good effect with game and even with
beefsteak if prepared in this way: Open the can and pour off every drop of the
liquid found there; let the mushrooms drain, then put them in a sauce-pan with a
little cream, and butter, pepper, and salt; let them simmer gently for from five
to ten minutes, and when the meat is on the platter pour the mushrooms over it.
If served with steak, that should be very tender, and be broiled, never in any
case fried.
MUSHROOMS FOR WINTER USE.
Wash and wipe free from grit the small fresh button mushrooms. Put into a
frying-pan a quarter of a pound of the very best butter. Add to it two whole
cloves, a saltspoonful of salt, and a tablespoonful of lemon juice. When hot,
add a quart of the small mushrooms, toss them about in the butter for a moment
only, then put them in jars; fill the top of each jar with an inch or two of the
butter and let it cool. Keep the jars in a cool place, and when the butter is
quite firm, add a top layer of salt. Cover to keep out dust.
The best mushrooms grow on uplands, or in high, open fields, where the air is
pure.
TRUFFLES.
The truffle belongs to the family of the mushrooms; they are used principally in
this country as a condiment for boned turkey and chicken, scrambled eggs,fillets
of beef,game and fish. When mixed in due proportion, they add a peculiar zest
and flavor to sauces, that cannot be found in any other plant in the vegetable
kingdom.
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