RECIPES FOR COOKING MUSHROOMS. -^41 



dry them ; dip each into tlour, beiny careful not to get too miicli 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 witli a skimmer, and dish them on a plat- 

 ter 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 serw 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 mi.xture. Pull the 

 saucepan over a bright fire; boil, stirring carefulK, 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 remo\e 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. Into a 



