No. 7. Mushroom Forcemeat from Modern Cookery for Private Families by Eliza Acton
Cut closely off the stems of some small, just-opened mushrooms, peel them, and take out the fur. Dissolve an ounce and a half of good butter in a saucepan, throw them into it with a little cayenne ...
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Cooking tools:
- Saucepan
- Stove
- Paring knife
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- third as much of cayenne, of mace, and of nutmeg
- salt, 1 saltspoonful
- butter, 1 ½ oz. (with part of that used in the stewing)
- yolk of 1 or 2 eggs.
- grated lemon-rind, 1 teaspoonful
- butter 1 ½ oz.
- Small mushrooms, peeled and trimmed, 4 oz.
- Mushrooms minced; bread-crumbs, 4 oz.
- slight sprinkling mace and cayenne: 5 to 7 minutes.
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