RECIPES FOR COOKING MUSHROOMS. '287 



dry them ; dip each into flour, being careful not to get too much on 

 the gill side. In a saucepan have a little hot butter or oil ; drop these 

 in, skin side down ; dust them lightly with salt and pepper. After 

 they have browned on this side, turn them quickly and brown the 

 gills ; add a half pint of good stock ; let them simmer gently for 

 fifteen minutes. Take them up with a skimmer, and dish them on a 

 platter around the mutton. Boil the sauce down until it is the proper 

 consistency ; pour it over, and serve at once. These are also good 

 to serve with roasted beef. 



Mushroom Sauce for Game. Wash well one pound of fresh mush- 

 rooms ; dry, and chop them very fine. Put them into a saucepan 

 with one and a half tablespoonfuls of butter ; cover, and cook slowly 

 for eight minutes ; then add a half cup of fresh rubbed bread crumbs, 

 a half teaspoonful of salt, a saltspoon of white pepper ; cover and 

 cook again for five minutes ; stir, add a tablespoonful of chopped 

 parsley, and, if you like, two tablespoonfuls of sherry ; turn into a 

 sauce-boat. 



A Nice Way to Serve with Fricassee of Chicken. Wash and dry the 

 mushrooms ; sprinkle them with salt and pepper. Put some oil or 

 butter in a shallow pan ; when hot, throw in the mushrooms, skin 

 side down ; cover the pan, put in the oven for fifteen minutes ; baste 

 them once during the baking. Lift them carefully and put them on 

 a heated dish. Add to the fat in the pan two tablespoonfuls of finely 

 chopped mushrooms, a half cup of good stock ; boil carefully for five 

 minutes. Have ready rounds of bread toasted ; dish the mushrooms 

 on these ; put on top a good sized piece of carefully boiled marrow ; 

 season the sauce with salt, and strain it over. Use these as a gar- 

 nish around the edge of the plate, or you may simply dish and serve 

 them for breakfast, or as second course at lunch. 



Oysters and Mushrooms. Wash and remove the stems from a half 

 pound of fresh mushrooms ; chop them fine ; put them into a sauce- 

 pan with a tablespoonful of butter, a half teaspoonful of salt, and a 

 dash of pepper ; cover closely, and cook over a slow fire for ten 

 minutes. Have ready, washed and drained, twenty-five good sized 

 fat oysters ; throw them perfectly dry into this mushroom mixture. 

 Pull the saucepan over a bright fire; boil, stirring carefully, for 

 about five minutes. Serve on squares of carefully toasted bread. 



Tomatoes Stuffed with Mushrooms. Wash perfectly smooth, solid 

 tomatoes ; cut a slice from the stem end, and remove carefully the 

 seeds and core. To each tomato allow three good sized mushrooms ; 

 wash, dry, chop them fine, and stuff them into the tomatoes ; put a 

 half saltspoon of salt on the top of each and a dusting of pepper. 



