|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Large mushrooms, baked whole with a little butter and seasoning (Mrs.B, etc)
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
(A Breakfast, Luncheon, or Supper Dish.)
1124. INGREDIENTS: 16 to 20 mushroom-flaps, butter, pepper to taste.
Mode: For this mode of cooking, the mushroom flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them into a tin baking-dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish, pile the mushrooms high in the centre, pour the gravy round, and send them to table quickly, with very hot plates.
Time: 20 minutes; large mushrooms,½ hour.
Average cost: 1d. each for large mushroom-flaps.
Sufficient: for 5 or 6 persons.
Seasonable: Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016