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Baked Mushrooms


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.

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