To Prepare the Mushrooms

A historical recipe from Luncheons, by Mary Ronald (1902).

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A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Select large mushrooms, those not fully opened preferred, as they stand higher.
Cut the stems off even with the caps.
Peel the caps.
Chop the stems.
Put all in a pan with butter and sauté them until tender.
Remove the caps as soon as they are tender, and before they have flattened out.
Add a little stock, or water, to the pan, and a little flour.
Stir until the sauce is thickened to the consistency of cream, season with a little salt and pepper.
Use this sauce for the tops of the chops.