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Classic
Cook Books
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page 112
them dry, and serve them up.
For change, you may, after stewing, cut them in scollop shells with grated
bread, and bake them; or make them into cakes, and fry them. They are delicious
in whatever way they can be dressed.
STEWED MUSHROOMS.
GATHER grown mushrooms, but such as are young enough to have red gills; cut off
that part of the stem which grew in the earth--wash them carefully, and take the
skin from the top; put them into a stew pan with some salt, but no water--stew
them till tender, and thicken them with a spoonful of butter, mixed with one of
brown flour; red wine may be added, but the flavour of the mushroom is too
delicious to require aid from any thing.
BROILED MUSHROOMS.
PREPARE them as above directed--broil them on a griddle, and when done, sprinkle
pepper and salt on the gills, and put a little butter on them.
TO BOIL RICE.
PUT two cups full of rice in a bowl of water, rub it well with the hand, and
pour off the water; do this until the water ceases to be discoloured; then put
the rice into two and a half cups of cold water; add a tea-spoonful of salt,
cover the pot close, and set it on a brisk fire; let it boil ten minutes, pour
off the greater part of the water, and remove the pot to a bed of coals, where
it must remain a quarter of an hour to soak and dry.
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Classic
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