BAKED MUSHROOMS
Peel and cut short the stems from a pound of good-sized mushrooms; put them in baking pan, gills up; put a tiny bit of butter in each, sprinkle with salt and pepper. Run them in a hot oven for fifteen minutes; then pour in the pan about a gill of cream and one gill of oyster liquor that has been boiled and strained; bring to boiling point. Dish the mushrooms, cover them over with the oysters, add two tablespoonfuls of sherry to sauce. Make it very hot and pour it over.
LARDED OYSTERS BROILED
Lard with bacon as in preceding recipe, twenty-five fat oysters. Brush an oyster broiler with melted butter and then cover it closely with the oysters. Boil half cup of the oyster liquor, strain, put it in the serving dish, add a tablespoonful of butter, half teaspoonful of salt, dash of paprica. Now put the oysters over a clear fire, broil quickly on one side, turn and broil the other. Be very careful to loosen the oysters before opening the broiler. Lift the oysters into the sauce and serve immediately.
Transcriber’s Note
Punctuation was normalized.
The following printer’s errors were fixed:
bown —> brown
The spelling of "tablespoonfuls" was standardized.