MUSHROOMS, Broiled (a Breakfast, Luncheon, or Supper Dish).
BROILED MUSHROOMS.
Ingredients.—Mushroom-flaps, pepper and salt to taste, butter, lemon-juice. Mode.—Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a portion of the stalk, and peel the tops; broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon-juice. Place the dish before the fire, and when the butter is melted, serve very hot and quickly. Moderate-sized flaps are better suited to this mode of cooking than the buttons: the latter are better in stews. Time.—10 minutes for medium-sized mushrooms. Average cost, 1d. each for large mushrooms. Sufficient.—Allow 3 or 4 mushrooms to each person. Seasonable.—Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.