As an ornament, you may make, with common white note-paper, as many little square boxes as you have mushrooms to broil; grease them with butter, put the mushrooms in, set them on the gridiron, and on a moderate fire, and serve them in the boxes when done.
The same, stewed.—When cleaned and prepared as directed, and drained, throw a quart of them in boiling water, to which you have added a few drops of vinegar; boil five minutes, take them out, put them in cold water to cool, drain and dry them in a towel. Put two ounces of butter in a stewpan and set it on a good fire; when melted, sprinkle in it a pinch of flour, add also a sprig of parsley, two small onions, a little piece of carrot, a bay-leaf, salt, and pepper, cover with broth, and boil till the onions are cooked; then take from the pan onions, parsley, and bay-leaf, and put the mushrooms in instead; boil slowly about twenty minutes, take from the fire, add to the sauce the yolks of two eggs well beaten with a few drops of vinegar, and serve warm.
Mushroom Catsup.—Clean and wash them well, stems and all; cut them in two or four pieces; then place the pieces in a crockery vessel, sprinkling salt on every layer of mushrooms, and leave thus twenty-four hours. Take them out and press them well, so as to take all the juice out, which you bottle at once, and cork. Put the mushrooms back in the vessel, and twenty-four hours after press them again; and again put the juice in bottles, and the mushrooms in the vessel, and repeat this process again after another twenty-four hours. Then mix well together the juice of the three pressings; add to it pepper, allspice, one clove (or more, according to the quantity) broken in pieces; boil the whole, skim off the scum as long as you see any on the surface, and strain. Bottle when cool; put in each bottle two cloves and a pepper-corn, cork air-tight, put in a cool and dry place, and it will keep for years.
Dried.—Dried mushrooms are imported from Italy, they come cheaper than the preserved ones in cans, and are as good for brown sauces. Soak them in water over night; drain them, and they are ready for use.
Onions à la Crème.—(With Cream.)—Only small white onions are prepared à la crème. Have water and a little salt on the fire, and drop two dozen small white onions into it at the first boil. When cooked, drain, and wipe them dry carefully, in order not to bruise them. Set a saucepan on the fire with about two ounces of butter in it, and when melted put the onions in, stirring gently for two or three minutes, then turn about a gill of cream in, little by little, stirring the while, and as soon as the whole is in take from the fire, salt to taste, and serve hot.
Glazed.—Peel a dozen of middling-sized onions and put them in a saucepan with four ounces of butter, and set them on a slow fire; stir occasionally till they are about three-quarters done, when add about two ounces of powdered sugar, stir now and then and finish the cooking. When done and well browned all around, add one or two tablespoonfuls of good meat-gravy, keep a few minutes on a rather brisk fire in order to reduce the sauce, but keep stirring and use. Onions prepared that way are excellent, and generally used to decorate meat.
Stewed.—Clean a quart of small onions, throw them in boiling water, add two sprigs of parsley, one of thyme, a clove, a bay-leaf, a little piece of nutmeg, a clove of garlic, salt, and pepper; boil twenty minutes, drain the onions only, and throw away the seasonings. Put two ounces of butter in a stewpan on a good fire, and when melted sprinkle in it a teaspoonful of flour; then add the onions, cover with half broth and half white wine, boil gently till well cooked and the sauce reduced, serve warm. It is a very wholesome dish.
Parsnips.—Sautées.—Scrape, wash, drain, and put about two quarts of parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain. Cut the parsnips in slices, put two ounces of butter in a frying-pan, and when melted put the sliced turnips in, toss gently till they are of a fine golden color, then add salt and pepper to taste, turn over a dish, sprinkle chopped parsley all over, and serve warm.
Stewed.—Scrape, clean, wash, boil, and drain as above directed, about two quarts of parsnips. Put them immediately into a stewpan with salt, pepper, and broth enough to about half cover them, boil gently for fifteen minutes, and serve the whole as it is. They may also be prepared in poulette, the same as turnips.