RUC1PES FOR COOKING MUSHROOMS 583 



Broiled Mushrooms. 



Select the finest and freshest you can get and prepare as for baking; put into 

 a deep dish and pour over them some melted butter, turning them over and over in 

 it. Salt and pepper and let them lie for an hour and a half in the butter. Put 

 them, gills uppermost, on an oyster gridiron over a clear hot fire, turning them 

 over as one side browns. Put them on a hot dish, having them well seasoned with 

 butter, pepper, and salt and with a few drops of lemon juice squeezed upon each, 

 if liked. 



Mushroom and Veal Ragout. 



Take equal quantities of cold veal steak or roast veal and small puffballs or 

 other mushrooms, and mince all fine ; mince a small onion and put with the mush- 

 rooms and meat into a pan with some cold veal gravy, if you have it, and water 

 enough to cover the mixture. Add a tablespoonful of butter, pepper and salt 

 well, and let the mixture cook until it is almost dry, stirring it frequently to keep 

 it from scorching; it should cook fully half an hour. When almost done, add a 

 large tablespoonful of good catsup, or Worcestershire sauce if preferred. 

 Serve hot. 



Mushroom Pates. 



Wash mushrooms well, cut them into small pieces and drop them in salt 

 water for five minutes. Have ready in a pan upon the stove about two ounces of 

 butter to each pint of mushrooms, having pan and butter very hot but not scorch- 

 ing; dip the mushrooms from the salt water with a skimmer and drop them into 

 the hot butter ; cover them closely to retain the flavor, shaking the pan or stirring 

 them over to keep them from scorching or sticking. Let them cook with moderate 

 heat from fifteen to thirty minutes, according to the tenderness of the mushrooms. 

 Remove the cover from the pan, draw the mushrooms to one side and lift the pan 

 on one side so that the gravy will run down to the opposite side ; stir into the 

 gravy a level tablespoonful of sifted flour, and rub this smooth with the gravy ; 

 then add a half a pint of rich milk or cream ; stir the mushrooms into this and 

 allow it to boil for a minute. Have ready in the oven some pate shells, fill them 

 with the mushrooms, seasoned to taste with salt and pepper, and set back in the 

 oven for a few minutes to heat before serving. These are especially fine when 

 made of Tricholoma personatum or Pleurotus ostreatus, but many other varieties 

 will answer well. 



Baked Beefsteak With Mushroom Sauce. 



Have your sirloin steak cut an inch or more thick, put into an exceedingly hot 

 baking pan on top of the stove, in one minute turn steak over so that both sides will 

 be seared. Put the pan into an exceedingly hot oven and allow it to remain for 

 twenty minutes. 



Have ready in a saucepan two tablespoonfuls of melted butter, heat well and 



