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Mushrooms |
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Free Books / Cooking / The New Home Cook Book / | |
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Mushrooms |
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This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
When peeled put them into hot butter and let them heat thoroughly through - too much cooking toughens them. Season well with butter, pepper and salt. Serve on buttered toast; a teaspoon of wine or vinegar on each mushroom, is a choice method.
If fresh, let them lie in salt and water about one hour, then put them in the stewpan, cover with water and let them cook two hours gently. Dress them with cream, butter and flour as oysters, and season to taste.
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